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Curry Prawns with Eggplant

Serves: 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


Procedures:

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.

Tested and perfected in the Sur la Table kitchen

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