Curry Prawns with Eggplant

Name: Curry Prawns with Eggplant
Yield: Makes 2 to 3 servings
Ingredients: ½ lbs. jumbo prawns, peeled (tail on) and deveined; 2 to 3 Chinese eggplants, bias cut; 3 tablespoons vegetable oil; 3 large cloves of garlic, chopped; ½ cup of Thaifusions Panang Curry; 1 tablespoon fish sauce; 2 to 3 green onions, thinly sliced on a bias; 3 kaffir lime leaves, thinly sliced; 4 stems or a handful of Thai basil, roughly chopped, 1 stem reserved for garnish

By Tested and perfected in the Sur la Table kitchen

Ingredients

½ lbs. jumbo prawns, peeled (tail on) and deveined
2 to 3 Chinese eggplants, bias cut
3 tablespoons vegetable oil
3 large cloves of garlic, chopped
½ cup of Thaifusions Panang Curry
1 tablespoon fish sauce
2 to 3 green onions, thinly sliced on a bias
3 kaffir lime leaves, thinly sliced
4 stems or a handful of Thai basil, roughly chopped, 1 stem reserved for garnish

Procedure

Prepping the eggplant: Bring a pot of water to boil and add a pinch of salt. Blanch eggplant briefly, drain and set aside for later.

Cooking the prawns: Heat a wok on high heat and add oil, making sure to coat the sides. Sauté garlic, then add prawns stirring until slightly pink. Add ½ cup of Thaifusions panang curry and 1 tablespoon of fish sauce. Then toss in the eggplant, green onion, kaffir lime leaf and Thai basil.

To serve: Transfer to a serving dish and garnish with whole basil leaves. Serve over jasmine rice or rice noodles.