20 minutes

6 people

Part One:


600 gms prawns; peeled, de-veined and butterflied
1 tbsp curry spice
zest of 2 limes
1 tbsp olive oil
5 cloves garlic, crushed
2 chopped red chillies
1 stalk lemon grass, crushed
2 cm ginger grated
1 teaspoon turmeric chopped or powder
1 tbsp sea salt
2 tbsp brown sugar
4 tbsp vegetable oil
440 ml coconut milk
2 tbsp fish sauce
4 small eggplants, split in half then grilled dry until cooked through
2 cups chopped coriander leaves


1. Marinate prawns in spice blend, zest and oil, for 20 minutes
2. Make fresh curry paste in a food processor or by mortar and pestle blending garlic, chilli, lemon grass, ginger, turmeric, salt and sugar
3. Using a large wok slowly heated to a medium heat, add oil and cook curry for 3 minutes.  Add marinated prawns, saute for 3 minutes
4. Add coconut milk and simmer for 5 minutes uncovered. Season with fish sauce and chopped coriander leaves
5. Serve on rice noodles with grilled baby eggplant