Ingredients:

• 300 gms – tiger prawns, cleaned
• 50 gms – baby eggplants
• 30 gms – round eggplants
• 50 gms – young peppercorn
• 20 gms – Coconut palm
• 30 gms – green curry paste
• 1 tbsp – Sugar
• 5 gms – sweet Basil
• 10 gms – Red Chillies
• 250 ml. Coconut Milk
• 2 tbsp – fish sauce
• 50 ml. cooking oil

Method:

1. Saute the green curry paste in cooking oil until you get a nice aroma.
2. Pour coconut milk and bring to boil.
3. Add the prawns and heat for 2 mins.
4. Add eggplants and coconut palm.
5. Season with fish sauce and sugar.
6. Pour in the curry pot and garnish with sweet basil and young peppercorn.