This recipe is a delight every time I cook it. The biggest surprise was the eggplant, I have never used it in a curry before now and it really makes this recipe something special. Even if your not an eggplant fan this recipe has the opportunity to appeal to everyone. It's simple, quick for an after work meal and perfect for anytime of the year (bearing in mind eggplant's need to be in season usually July - October). Brown rice makes this dish even healthier and pompadoms are a really nice accompaniment. I hope you enjoy this little gem as much as I do!
INGREDIENTS:
1 tbsp. olive oil for frying
1 eggplant / aubergine, cut into small chunks
1 piece of ginger, size of your thumb-nail, finely chopped (optional)
1tsp of lemongrass (optional)
1/4 jar of Thai Green Curry paste (or as per jar instructions)
400ml can light coconut milk
250g packet of cooked prawns (I use Marks and Spencers)
1 lime, finely grated zest and juice
100g baby spinach
1 tbsp Thai fish sauce
1 small bunch fresh coriander, chopped, plus extra to garnish
brown or jasmine rice to serve (usually 70g pp)
METHOD:
- Cook rice as per packet instructions
- Heat oil in a wok or large frying pan over a medium heat, add the chopped aubergines and fry until slightly golden all over. Add chopped fresh ginger and lemongrass with the green curry paste and fry for 1 minute until fragrant
- Add the coconut milk, bring to the boil, then lower to a simmer
- Add the prawns and lime zest and cook for 3-4 minutes until the prawns are heated through
- Add the fresh spinach, fish sauce, lime juice and coriander and serve with steamed rice and pompadoms.
