HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGinger, Lime And Garlic Chicken Stew With King Prawns
Ginger, Lime and Garlic Chicken Stew with King Prawns

Ginger, Lime and Garlic Chicken Stew with King Prawns

with Spinach and Basmati Rice

Custom recipe
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This Ginger, Lime and Garlic Chicken Stew with King Prawns is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing glutenSoyaCrustaceans

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

280 grams

Diced Chicken Breast

2 unit(s)

Garlic Clove

½ unit(s)


1 sachet

Ginger Puree

1 sachet

Tomato Puree

200 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

100 grams

Baby Spinach

15 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 pinch

Chilli Flakes

150 grams

King Prawns


Not included in your delivery

75 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2985 kJ
Energy (kcal)714 kcal
Fat21.8 g
of which saturates17.3 g
Carbohydrate71.7 g
of which sugars6.6 g
Protein57.7 g
Salt3.95 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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a) Boil a full kettle.
b) While it boils, heat a drizzle of oil in a frying pan on medium-high heat.
c) Once the oil is hot, add the chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.


a) While the chicken cooks, peel and grate the garlic (or use a garlic press).
b) Zest and halve the lime.


a) Once the water has boiled, pour into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back into the pan. Cover with a lid and leave to the side until ready to serve.


a) Once the chicken is cooked, stir in the garlic, ginger puree and tomato puree. Cook for 1 min.
b) Pour in the coconut milk, chicken stock paste, water and sugar for the sauce (see ingredients for both amounts), then stir together.
c) Bring to the boil, then lower the heat and simmer until the sauce has thickened, 2 mins.
d) Bring back to the boil and stir in the prawns. Cook for 2-3 mins more. IMPORTANT: Wash your hands and equipment after handling raw prawns.


a) Once thickened, stir in the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
b) Remove from the heat, squeeze in some of the lime juice and stir in the soy sauce.
c) Taste and add more lime if needed and add a splash more water if it's a bit too thick.


a) Share the rice between your bowls and spoon the chicken stew on top.
b) Finish with a sprinkling of lime zest and chilli flakes (careful, they're hot). Enjoy!