Thai Red Curry with Prawns
10 medium prawns, cleaned and deshelled, heads removed
500ml coconut milk
4 Thai aubergine, topped and quartered (or local baby aubergine)
20 pea aubergine (Thai nightshade)
1 long red chilli, thinly sliced
4 kaffir lime leaves, torn
20 leaves sweet basil
4 to 5 tbsp fish sauce
40g palm sugar
1 Over a medium-hot pan add the red curry paste and cook until all the water has evaporated. Add the coconut milk and simmer; add the fish sauce and palm sugar and continue to simmer.
2 Add the eggplants and cook for 2 minutes. Add the prawns and simmer until cooked through.
3 Add the kaffir lime leaves, sweet basil and red chilli and stir well. Serve with steamed rice.
Add as many chillies as you like until you get the right level of spice. Taste as you go so you get the correct balance of all the flavours – maybe you prefer more spicy to sweet or more salty to sour.