Curry Prawns with Eggplant
By Tested and perfected in the Sur la Table kitchen
Curry Prawns with Eggplant
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 2 to 3 servings
- 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
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.
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.