Thai Red Curry with Prawns

and Jasmine Rice
Prawns are the perfect protein to go with this fragrant curry!
549 Reviews
Cals 684 · Prot 36 · Carbs 99 · Fat 20
Family Friendly
Try Hello Chef Now
30 min
Thai Red Curry with Prawns and Jasmine Rice
Prawns are the perfect protein to go with this fragrant curry!
549 Reviews
Cals 684 · Prot 36 · Carbs 99 · Fat 20
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Wild caught prawns 7*
350 Grams
Snow peas
100 Grams
Red pepper
1 Piece
Red onion
1 Piece
Lemongrass
1 Piece
Vegetable oil
1 Tbsp
Ginger garlic paste
10 Grams
Red curry paste 7*
20 Grams
Tamarind paste
15 Grams
Fish sauce 6*
10 ML
Coconut milk
200 ML
Water
100 ML
Coconut sugar
5 Grams
Lime leaves
3 Piece
Fresh coriander
15 Grams
Lime
1 Piece
Rice
Jasmine rice
150 Grams
Water
300 ML
Salt
0.5 Tsp

Allergens

*7 Crustaceans, *6 Fish
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2863 / 684
Fats (g) 20.2
of which saturated (g) 11
Carbohydrates (g) 99
of which sugars (g) 12.7
Fibers (g) 10.4
Proteins (g) 36.4
Salt (g) 4
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Trim the snow peas and slice them diagonally. Deseed and finely slice the pepper. Peel and finely chop the onion. Finely slice half of the lemongrass. Keep the rest whole.
Cook rice

2 Cook rice

Rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
Start curry

3 Start curry

Meanwhile, heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the onion with a pinch of salt and cook for 5 min. Add the ginger garlic paste, sliced lemongrass and red curry paste (spicy!). Cook for 2 min. Add the pepper and cook for 2 min further.
Simmer

4 Simmer

Add the tamarind paste, fish sauce, coconut milk, measured water, coconut sugar, lime leaves and the remaining lemongrass. Simmer (don't boil) over a low heat for 10 min.
Cook prawns

5 Cook prawns

Meanwhile, heat a second pan over a medium high heat with a drizzle of oil. Once hot, add the prawns and snow peas and cook for 2-3 min, flipping the prawns halfway.
Serve

6 Serve

Add the cooked prawns and snow peas to the curry and serve over the rice. Garnish with the fresh coriander and lime wedges.
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