Thai Green Curry with Aubergine and Prawns

A fragrant Thai-inspired curry featuring homemade prawn stock, baby aubergines, and aromatic green curry paste finished with Greek yoghurt.

Dinner Seafood Spicy Curry Prawns

Estimated Nutrition

Calories

542.4

kcal / serving

542.4 kcal total

Carbs

21.2g

per serving

21.2 g total

Fat

38.5g

per serving

38.5 g total

Protein

28.6g

per serving

28.6 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

Greek Yogurt

garnish

Fruits

piece

Lime

zest only

Liquids

100

Water

boiling

NutsSeeds

clove

Garlic

chopped

handful

Coriander

fresh, for paste

handful

Mint

fresh

tbsp

Basil

fresh, chopped

handful

Coriander

fresh leaves for garnish

OilsFats

Vegetable Oil

Seafood

piece

Tiger Prawn

shells and heads only for stock

Vegetables

Root Ginger

for stock

piece

Baby Aubergine

cut into wedges

piece

Scotch Bonnet Chilli

sliced

Root Ginger

cut into batons

piece

Spring Onion

chopped

Method

Boil prawn shells, heads, 100ml water and 15g ginger in a saucepan for ten minutes.

Strain the stock into a bowl and discard the solids.

Heat oil in a wok and stir-fry aubergines for two minutes before adding chilli, ginger, and garlic for one minute.

Add prawns and spring onions to the wok and cook until prawns are opaque.

Blend coriander, cream, lime zest, mint, and chilli in a food processor until a paste forms.

Pour the paste and prawn stock into the wok and simmer for three minutes.

Stir in basil, transfer to a bowl, and garnish with yoghurt and coriander.