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Red Curry of Prawns with Eggplants

Asian Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 20 minutes
Energy: 499 kcal / serving

Instructions

  • 1.   PREPARE THE GARNISH
    Peel and finely chop the garlic, ginger, and shallot.
    Cut the eggplants into quarters lengthwise, then slice them into 0.5cm thick slices.
    Pick the coriander leaves.
  • 2.   Squeeze and reserve the juice of one lime.
  • 3.   MAKE THE CURRY AND SERVE
    In a large, hot wok, sauté the prawns in oil just until they are seared and golden. Remove them from the wok using a slotted spoon.
  • 4.   Then add the eggplants, garlic, ginger, and shallots.
  • 5.   When the eggplants start to brown, add the juice of 1 lime, coconut cream, soy sauce, and fish sauce. Bring to a boil, dissolve the curry paste, and let it simmer for 20 minutes. The eggplants should be tender and the sauce should have thickened.
  • 6.   Finally, add the prawns and remove from heat. Mix well, sprinkle with coriander, and serve immediately with the remaining lime quarters.

Ingredients for servings

  • 1 garlic clove
  • 1 shallot
  • 1.5 eggplants
  • ½ bunch of fresh coriander
  • 4 tablespoon of oil
  • 800 g of prawn
  • 1 slice of fresh ginger
  • 3 limes
  • 250 ml of coconut cream
  • 1 tablespoon of soy sauce
  • 1 tablespoon of fish sauce
  • 1 tablespoon of red curry paste

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    499 kcal
    25 %
  • Fat
    28,76 g
    41 %
  • of which saturated
    13,94 g
    70 %
  • Carbohydrates
    13 g
    5 %
  • of which sugar
    4,51 g
    5 %
  • Protein
    42,81 g
    86 %
  • Fibers
    4,29 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.