Franklin Spice Works
Thai Green Coconut Prawn Curry
A fragrant Thai green curry with plump prawns and eggplant in coconut milk. Spicy, aromatic, and ready in half an hour.
Ingredients
- 1.5 lbs large prawns, peeled
- 4 tbsp Thai Green Curry (Salt-Free)
- 1 can coconut milk
- 1 tbsp fish sauce
- 1 cup eggplant, cubed
- 1 tbsp lime juice
- Thai basil and jasmine rice to serve
Instructions
- Mix Thai Green Curry with 2 tbsp fish sauce and 1 tbsp water into a paste.
- Fry paste in a wok over high heat for 1 minute.
- Add coconut milk and bring to a simmer.
- Add eggplant and cook 5 minutes.
- Add prawns and cook 3-4 minutes until pink. Finish with lime juice and Thai basil.