Quick & Easy

Red curry with prawns

The rich flavour of fresh prawns stand up well to the robustness of a red curry. Serve with a steaming bowl of rice and an icy-cold beer and pretend you're on the beaches of Thailand.
red prawn and eggplant curry



1.Shell and devein prawns, leaving tails intact.
2.Heat oil in large frying pan; cook eggplant, stirring, until browned lightly. Add curry paste; cook, stirring, until fragrant. Stir in the water and coconut milk; bring to the boil. Reduce heat, simmer, uncovered, 3 minutes.
3.Add sauce, juice, sugar and prawns to pan; simmer, stirring, until prawns are cooked. Remove from heat, stir in half the herbs and half the ginger.

Commercially prepared red curry pastes are available in supermarkets; adjust the amount to suit your heat tolerance.


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