Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and finely chop the shallots. Chop the eggplants into cubes. Finely slice 5/7.5/10 cm of the lemon grass. Keep the rest as whole. Slice the redchilli into rings. Finely chop the coriander.
2 Cook rice
Add the rice, measuredwater and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
3 Start curry
Meanwhile, heat a pan with a lid over a medium heat with a drizzle of vegetableoil. Once hot, add eggplant and fry for 2 in. Add the shallots and cook for 3 min. Add the gingergarlicpaste, sliced lemon grass and greencurrypaste(spicy!) and cook for 1 min further.
Add the tamarindpaste, coconut milk, measuredwater, coconutsugar, limeleaves and the big piece of lemon grass. Bring to a simmer, then cover and cook for 10 min.
5 Cook prawns
Meanwhile, heat another pan over a medium high heat with a drizzle of oil. Once hot, add the prawns and cook for 2-3 min, flipping the prawns halfway.
Add the cooked prawns and fishsauce to the curry and stir through half of the fresh coriander and a squeeze of lime juice. Serve with the rice. Garnish with the chilli(spicy!) and remaining coriander.