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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
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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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