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.Note