Rotes Thai-Curry mit Gambas, Aubergine, roter Paprika, Basilikum und Reis in einer Schale

Thai curry with Prawns

Name: Thai curry with Prawns
Prep time: 18 min
Cook time: 24 min
Total time: 44 min
Yield: 4 portions
Cuisine: Thai,Asian-style
Ingredients: 150 grams baby Thai aubergines (or diced aubergine); 1 piece Lemon Grass; 20 grams galangal root peeled and grated; 3 tablespoons Sunflower Oil; 150 grams baby Thai aubergines (or diced aubergine); 150 grams Beansprouts; 150 grams red pepper deseeded and sliced; 100 grams spring onions sliced; 1 tablespoon Thai green curry paste; 60 grams Maggi Coconut Milk Powder; 20 grams palm sugar; 2 teaspoons Maggi Liquid Seasoning; 1/2 bunch Thai basil leaves; 4 tablespoons Maggi Chilli and Garlic Sauce; 240 grams Basmati or long grain rice (uncooked)

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Intermediate

•

44 Min

•

Did someone say 'Fakeaway'? You can fool your friends that this is the real thing with this authentic recipe for Thai Prawn Curry using our Maggi Coconut Milk Powder. P.S. Its also super easy too!

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Ingredients

4 portions

Aubergine

150 g

Lemon Grass

1 piece

root ginger, finely grated

20 g

Sunflower Oil

3 tablespoons

Aubergine

150 g

Beansprouts

150 g

red pepper

150 g

spring onions, sliced

100 g

Thai green curry paste

1 tablespoon

Maggi Coconut Milk Powder

60 g

palm sugar

20 g

Maggi Liquid Seasoning

2 teaspoons

Basil leaves (optional)

0.5 bunch

Maggi Chilli and Garlic Sauce

4 tablespoons

Basmati or long grain rice (uncooked)

240 g

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Cutting board

Pan

Bowl

Measuring cup

Knife

Whisk

Sieve

Cooking Spoon

Nutritional Information

Carbohydrate

24.49 g

Energy

358.62 kcal

Fat

22.19 g

Protein

4.67 g

of which: saturates

9.72 g

Sodium

462.9 mg

of which: sugars

14.36 g

Recipe Steps

44 min

6 min

8 min

13 min

3 min

2 min

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Recipe Steps

44 min

Step 1

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Wash and peel the prawns (leaving the tail on) and remove the intestines with a cut on the back.

baby Thai aubergines (or diced aubergine)

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Recipe Steps

44 min

step 2

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For the marinade: wash the lemongrass and cut into thin slices. Remove the peel from the galangal and cut into small cubes. Mix 2tbsp oil with the Maggi Chilli Sauce and Maggi Liquid Seasoning and place the peeled prawns in it for 15 minutes.

Sunflower Oil

baby Thai aubergines (or diced aubergine)

Lemon Grass

galangal root, peeled and grated

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Recipe Steps

44 min

step 3

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For the curry: wash the Thai eggplant and cut into quarters. Rinse bean sprouts. Wash the peppers, remove the seeds and white inner skin and cut into strips. Wash the spring onions and cut diagonally into slices.

red pepper, deseeded and sliced

spring onions, sliced

Beansprouts

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Recipe Steps

44 min

step 4

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Heat 1 tablespoon oil in a pan, fry the Thai aubergines for about 4 minutes. Add the bean sprouts, peppers and the white part of the spring onions and continue to fry. Add curry paste and toast briefly.

Thai green curry paste

spring onions, sliced

Beansprouts

red pepper, deseeded and sliced

baby Thai aubergines (or diced aubergine)

Sunflower Oil

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Recipe Steps

44 min

step 5

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Prepare the coconut milk by making a paste with the powder and 2tbsp boiling water. Top up the coconut milk with cold water to 250ml. Add the coconut milk to the pan with an extra 200ml water. Dissolve the palm sugar in 1tbsp boiling water and add to the pan. Bring to a boil, sprinkle over the green part of the spring onions and simmer over low heat for 10 minutes.

Maggi Liquid Seasoning

spring onions, sliced

palm sugar

Maggi Coconut Milk Powder

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Recipe Steps

44 min

step 6

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Add the prawns to the curry for the last 3 minutes of the cooking time.

Sunflower Oil

baby Thai aubergines (or diced aubergine)

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Recipe Steps

44 min

step 7

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Wash the basil and cut into strips. Sprinkle over the curry after serving. Served with basmati rice.

Thai basil leaves

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Thai curry with Prawns

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Nutritional Information

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