Prawns are the perfect protein to go with this fragrant curry!
207 Reviews
Cals 678 · Prot 36 · Carbs 97 · Fat 20
Family Friendly
30 min
Prawns are the perfect protein to go with this fragrant curry!
207 Reviews
Cals 678 · Prot 36 · Carbs 97 · Fat 20
Family Friendly
Ingredients
Curry
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*
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, *10 Wheat
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)
2838 / 678
Fats (g)
20.1
of which saturated (g)
10.9
Carbohydrates (g)
97
of which sugars (g)
10.9
Fibers (g)
10.4
Proteins (g)
36.3
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
1 Prep
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.
4 Simmer
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.
6 Serve
Add the cooked prawns and snowpeas to the curry and serve over the rice. Garnish with the fresh coriander and lime wedges.