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Prawn, coconut & aubergine curry

Prawn, coconut & aubergine curry

By Michael Shen
15’ Prep time
20’ Cook time
35’ Total time
462 Calories
4 Serving

Summary

A quick and easy curry that's packed with flavour. it works brilliantly well with steamed rice or naan breads to soak up the rich depth of flavours in the dish.
Michael Shen 0 Followers

Step by Step

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Step 1

Heat 1 tbsp oil in a large sauté pan and add the diced aubergine. Season and fry for 5 minutes, stirring continuously, until just softened and beginning to turn golden. Remove from the pan with a slotted spoon and set aside.
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Step 2

Add the remaining oil and the onion, season and fry over a medium heat for 3 minutes. Add the garlic, ginger and chilli and fry for 2 minutes. Stir in the spices and fry for a further 1-2 minutes until fragrant.
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Step 3

Pour in the stock and coconut milk, bring to the boil, then reduce the heat and simmer for 2 minutes. Add the aubergine and prawns and cook for 2 minutes, or until the prawns are completely cooked through. Stir in the juice of ½ lime and the spinach, stirring to wilt.
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Step 4

Serve immediately with warm naan bread to mop up the juices and wedges of lime to squeeze over.

Ingredient

  • Red chilli
    Red chilli
    1
  • Limes
    Limes
    2
  • Garlic cloves
    Garlic cloves
    2
  • Ground coriander
    Ground coriander
    1 tsp
  • Ground ginger
    Ground ginger
    0.5 tsp
  • Coconut milk
    Coconut milk
    250 mls
  • Large red onions
    Large red onions
    1
  • Ground turmeric
    Ground turmeric
    0.5 tsp
  • Extra-large raw prawns
    Extra-large raw prawns
    150 grams
  • Naan bread
    Naan bread
    1
  • Vegetable stock
    Vegetable stock
    150 mls
  • Baby spinach
    Baby spinach
    100 grams
  • Aubergine
    Aubergine
    1
  • Ginger
    Ginger
    1
  • Vegetable oil
    Vegetable oil
    2 tbsp
  • Ground cumin
    Ground cumin
    1 tsp
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