This spicy curry is loaded with veggies and delicious, delicate little prawns.
• 1 tbsp. grapeseed oil
• 3 tbsp. panang curry paste
• 4 garlic cloves, minced
• 1 tbsp. crushed ginger
• 2 cups eggplant, cut into 1 inch chunks
• 1 cup sliced carrots
• 1 cup sliced red pepper
• 1 can light coconut milk
• 1 tbsp. soy sauce
• 1 tbsp. fish sauce
• 1 lb. cleaned prawns, shells removed
• Fresh basil for garnish
Heat a large skillet on medium. Add oil, and when warm add the eggplant. Stir fry for about 5 minutes or until soft. Add garlic and ginger.
Move vegetables to the side, and add curry paste. Add about ¼ cup of the coconut milk and stir to combine. Stir throughout veggies. Add the soy sauce and fish sauce, then the rest of the coconut milk. Cook until slightly reduced, about 5 minutes. Add carrots and peppers, and cook 2 minutes or until slightly softened but still crunchy. Finally, add the prawns and stir to cook through. These cook fast, only about a minute or two.
Top with fresh sliced basil.
