THAI PRAWN CURRY

THAI  PRAWN  CURRY:
INGREDIENTS:    (serves 2)

50  ml  oil
30  g  green curry paste
250  ml  coconut milk
300  g  tiger prawns, cleaned
50  g  round baby aubergines, halved
10  g  rhizome (krachai) available in stores selling Thai food
20  g  coconut palm heart
2  tbsp  fish sauce
1  tbsp  sugar
5  g  each, sweet basil and young peppercorns
10  g  sliced fresh red chillies

METHOD:

• Heat oil in a deep saucepan and saute green curry paste on medium heat for 1-2 minutes or until it gives off a nice aroma.  Add coconut milk, stir and bring to the boil.
• Add prawns and stir for another 1-2 minutes. Now add aubergines, rhizome and coconut palm hearts. Mix well.
• Season with fish sauce and sugar and let it simmer until the aubergines are cooked through.
• Garnish with basil, peppercorns and red chillies. Serve immediately with steamed rice.