Name: Red curry with prawns
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kilogram uncooked medium king prawns; 2 tablespoon vegetable oil; 3 baby eggplants (180g), cut into 2cm pieces; 1/4 cup (75g) thai red curry paste (see note, left); 1 cup (250ml) water; 270 millilitre can light coconut milk; 2 tablespoon fish sauce; 2 tablespoon lime juice; 1 teaspoon caster sugar; 1/2 cup loosely packed fresh coriander leaves; 1/2 cup loosely packed thai basil leaves; 4 centimetre piece fresh ginger (20g), cut into matchsticks

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.

Serves 4

Cook

35M

Ingredients

1 kilogram uncooked medium king prawns

2 tablespoon vegetable oil

3 baby eggplants (180g), cut into 2cm pieces

1/4 cup (75g) thai red curry paste (see note, left)

1 cup (250ml) water

270 millilitre can light coconut milk

2 tablespoon fish sauce

2 tablespoon lime juice

1 teaspoon caster sugar

1/2 cup loosely packed fresh coriander leaves

1/2 cup loosely packed thai basil leaves

4 centimetre piece fresh ginger (20g), cut into matchsticks

Method

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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