Thai Prawn & Vegetable Curry
|Light vegetable oil||1 Tablespoon|
|Onion||1 , chopped|
|Red peppers||1 , deseeded and chopped|
|Yellow pepper||1 , cored, deseeded , and chopped|
|Baby aubergines||6 , quartered|
|Aubergine||1 Small, chopped|
|Bamboo shoots||7 Ounce (200 Grams)|
|Thai green curry paste||2 Tablespoon|
|Kaffir lime leaves||4|
|Raw tiger prawns||10 Ounce (300 Gram, Thawed If Frozen)|
|Fish stock||1⁄4 Pint (150 Milliliter)|
|Coconut milk||14 Fluid Ounce (400 Milliliter)|
Heat the oil in a large frying pan.
Add the onion, peppers, and aubergmes and stir-fry over a high heat for 5-6 minutes, until softened.
Add the bamboo shoots, curry paste, kaffir lime leaves, and lemongrass, and continue to stir-fry for 2 minutes.
Add the prawns and cook until they have turned pink.
Add the stock and coconut milk, bring to the boil, reduce the heat, and simmer for 2 minutes.