Recipe Thai prawn curry


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Prep time: 10 mins Cooking time: 7 mins
(serves 2)

50ml oil
30g green curry paste
50ml coconut milk
300g tiger prawns, cleaned
50g round baby aubergines, halved
10g rhizome (krachai), available in stores selling Thai food
20g coconut palm heart
2 tbsp fish sauce
1 tbsp sugar
5g each, sweet basil and young peppercorns
10g sliced fresh red chillies

1. Heat oil in a deep saucepan and sauté green curry paste on medium heat for 1-2 minutes or until it gives off a nice aroma. Add coconut milk, stir and bring to the boil.
2. Add prawns and stir for another 1-2 minutes. Now add aubergines, rhizome and coconut palm hearts. Mix well.
3. Season with fish sauce and sugar and let it simmer until the aubergines are cooked through.
4. Garnish with basil, peppercorns and red chillies. Serve immediately with steamed rice.​