Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2863 / 684
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Trim the snowpeas 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.
2 Cook rice
Rinse the jasminerice. Add the rice, measuredwater 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.
3 Start curry
Meanwhile, heat a pan over a medium heat with a drizzle of vegetableoil. Once hot, add the onion with a pinch of salt and cook for 5 min. Add the gingergarlicpaste, sliced lemongrass and redcurrypaste(spicy!). Cook for 2 min. Add the pepper and cook for 2 min further.
Add the tamarindpaste, fishsauce, coconut milk, measuredwater, coconutsugar, limeleaves and the remaining lemongrass. Simmer (don't boil) over a low heat for 10 min.
5 Cook prawns
Meanwhile, heat a second pan over a medium high heat with a drizzle of oil. Once hot, add the prawns and snowpeas and cook for 2-3 min, flipping the prawns halfway.
Add the cooked prawns and snowpeas to the curry and serve over the rice. Garnish with the fresh coriander and lime wedges.