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Thai Red Curry

A fragrant and tasy meal for 4.

Thai Red Curry



300g cooked and peeled Lyons King Prawns
1 tbsp oil
50g red thai curry paste
400ml can coconut milk
200g aubergine, cut into 2cm cubes
1-2 red chilies, finely sliced
Basil, to garnish


1. Heat the oil in medium pan, add the Thai curry paste and cook for about 2 minutes.

2. Add the aubergines and cook gently for a further 2 minutes.

3. Add the coconut milk. Stir well and bring to a gentle simmer for about 10 minutes.

4. Add the prawns and bring back to the boil, stirring frequently, remove from the heat and serve.

5. Garnish with basil and red chillies.

6. Serve on a bed of rice.