Name: Red prawn curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon vegetable or peanut oil; 1 red onion, halved, thinly sliced; 1/4 cup mild red curry paste; 1 red capsicum, thinly sliced; 1 small eggplant, cut into 2 cm pieces; 400 millilitre can coconut cream; 600 gram large uncooked prawns, peeled, deveined, with tails intact; 1 tablespoon fish sauce; 1 tablespoon finely chopped palm sugar; 1 fresh long red chilli, thinly sliced; coriander leaves, to serve; cooked jasmine rice, to serve

Red prawn curry

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

2 tablespoon vegetable or peanut oil

1 red onion, halved, thinly sliced

1/4 cup mild red curry paste

1 red capsicum, thinly sliced

1 small eggplant, cut into 2 cm pieces

400 millilitre can coconut cream

600 gram large uncooked prawns, peeled, deveined, with tails intact

1 tablespoon fish sauce

1 tablespoon finely chopped palm sugar

1 fresh long red chilli, thinly sliced

coriander leaves, to serve

cooked jasmine rice, to serve

Method

1.Heat a wok or large frying pan over moderately high heat. Add oil; swirl to coat surface. Add onion; stir-fry for 2 minutes or until softened slightly. Add curry paste; stir-fry for 1 minute or until fragrant. Add capsicum and eggplant; stir-fry for 4 minutes or until vegetables are just tender.

2.Scoop the creamy layer from surface of coconut cream. Add thick coconut cream layer to wok. Stir-fry for 2 minutes or until coconut cream splits (this will help thicken the sauce). Add remaining coconut cream and prawns to wok; simmer, stirring occasionally, for 5 minutes or until prawns change colour and curl.

3.Add fish sauce and palm sugar to wok; stir-fry until combined. Spoon curry into serving bowls. Sprinkle with chilli and coriander. Serve with rice.

You can use brown sugar if you have no palm sugar.
Note

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