Prawn (Shrimp) Curry with Thai Eggplant (Gaeng Gung Puang) Recipe



Prawn (Shrimp) Curry with Thai Eggplant (Gaeng Gung Puang) Recipes

Ingredients :

2 tbsp vegetable oil

2 tbsp green curry paste

60g Thai eggplant or fresh green peas

a few holy basil leaves

6 kaffir lime leaves, torn

4 green chili peppers

2 stalks lemon grass, sliced

500ml coconut milk

1 tbsp fish sauce

2 tsp brown sugar

20-25 (875g) medium prawns (shrimp), peeled and deveined

2 tbsp coriander (cilantro) leaves, chopped

Method :

Heat the oil in a large pan, add the curry paste and cook over a medium heat for a few minutes. Add the Thai eggplant, basil leaves, Kaffir lime leaves, chili peppers adn lemon grass. Stir fry for 3-5 minutes. Now add the coconut milk, fish sauce and sugar. Bring the sauce to the boil, then simmer it for 5-7 minutes. Add the prawns and cook for 4-7 minutes, until done. Add the coriander to the dish and serve hot with boiled rice.

Small Thai Eggplant grow in clusters and are very pretty to look at. They have a bitter taste which gives the curry an added, unusual tang. You can substitute green peas if Thai eggplants are not available.

Serves 4 - 6


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