Thai Red Curry with Jumbo Prawns

and Jasmine Rice
Jumbo prawns are the perfect protein to go with this fragrant curry!
Cals 716 · Prot 33 · Carbs 89 · Fat 27
Family-Friendly
Try Hello Chef Now
30 min
Thai Red Curry with Jumbo Prawns and Jasmine Rice
Jumbo prawns are the perfect protein to go with this fragrant curry!
Cals 716 · Prot 33 · Carbs 89 · Fat 27
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Jumbo prawns
300 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
20 Grams
Tamarind Paste
15 Grams
Fish sauce
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

Tips for fussy eaters

Reserve some of the prawns and peppers and prepare a mild stir fry for them. Serve over cooked rice.

Pro tip

Don't overcook the prawns or they will become tough!

Before you start

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

Instructions

Prep

1 Prep

Rinse the rice thoroughly. Soak. Trim the snow peas and slice them diagonally. De-seed and slice the pepper. Peel and finely chop the onion. Finely slice half of the lemongrass. Keep the rest whole.
Cook rice

2 Cook rice

Add the drained 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 and cook for 3 min. Add the ginger garlic paste, sliced lemongrass and red curry paste. Cook for 2 min. Add the pepper and cook for 2 min further.
Simmer

4 Simmer

Add the tamarind pastefish saucecoconut milk, measured watercoconut sugarlime 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.

Tips for fussy eaters

Reserve some of the prawns and peppers and prepare a mild stir fry for them. Serve over cooked rice.

Pro tip

Don't overcook the prawns or they will become tough!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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