A quick and easy Thai red prawn curry – perfect as a Friday night stay-in meal with a good movie and a glass of wine.
Ingredients:
3 to 4 tablespoons red curry paste (red curry paste can be hot, so use 2 tablespoons if heat isn’t your thing)
1 large onion, roughly chopped
3 garlic cloves, crushed
250g shelled, frozen or fresh prawns
1x 400ml can coconut milk
1 large aubergine, cubed
100 ml chicken or vegetable stock
1-2 tablespoons groundnut oil
1 tablespoon fish sauce
1 x 200g can bamboo shoots, cut into slices
Handful fresh coriander, to garnish
Juice of 1 lime
If using frozen prawns, boil them for a couple of minutes in saturated salt water, until they turn pink. Once boiled, transfer the prawns to a bowl of cold water to prevent them from cooking any further. Set aside.
Heat the oil in a large pan or wok over a medium to high heat. Add the onion and garlic and fry for a couple of minutes, until softened. Add the curry paste and fry for a minute or so further to allow the aromas to release.
Add half the can of coconut milk, then add the aubergine and cook for a few minutes before adding the rest of the coconut milk, stock, fish sauce and bamboo shoots. Bring to the boil, turn down the heat to a simmer and cook for approximately 10 minutes. Add the prawns and cook for a further 5 minutes. Add a good squeeze of lime juice.
Serve on a bed of basmati rice, garnished with coriander and some more lime juice if desired.
