THAI GREEN CURRY

Ingredients

• Coconut oil

  2 tbsp or 27g

• Anise Star

  Castella

  1g

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Curry paste

  2 tbsp or 30g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 ¾ cup or 420g

• King Prawns

  Jumbo, Raw - Morrisons

  450g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Fresh cilantro

  Coriander leaves, raw

  100g

Directions

1. Melt the coconut oil in a large saucepan over a medium to high heat. Add the star anise and aubergine and fry for 1 minute, then add in the curry paste (store-bought is fine) and half the coconut milk. Stir the paste into the milk, then increase the heat to maximum. Pour in the rest of the coconut milk, then half-fill the tin with water, slosh it around and pour this into the pan as well. Toss in the sweetcorn, then bring to the boil and simmer for 3 minutes. Drop in the prawns and simmer for a further 2 minutes until they turn pink and are fully cooked. Take the pan off the heat and chuck in the fish sauce to taste, the juice of 2 of the limes, the herbs and the chilli. Serve up the curry in bowls, with the last lime cut into quarters for squeezing.

Similar Foods

• Thai Green Curry with Spring Vegetables
• Thai Coconut Curry Soup
• Thai Curry Naan Pizza
• Thai Panang Curry with Chicken
• Thai Curried Butternut Squash Soup
• Thai Coconut Curry Braised Chicken Thighs