Thai Green Curry with Prawns....all the way from Thailand!

The worst of going on holidays so early in the summer is that you start to feel a little jealous once August comes - especially with the Autumn coming at us and the nights closing in. Back in May we spent 10 days in Asia - 8 in Thailand and 2 in Kuala Lumpur - and it was a culinary dream. One of highlights was a private cookery course provided by the hotel. The recipes were relatively simple but it really opened my eyes to the difference it makes to use the correct authentic ingredients, what thos ingredients look like, which parts to use and discard and most of all what proper Thai food prepared by a head chef should really taste like. The good news is they gave me copies of the recipes - and I've a feeling there'll be a lot of Thailand reminiscing over the next couple of weeks.....

Gang Kiew Waan Goong - Green Curry with Prawn

1 cup of Vegetable Stock
3 tbsp of Green Curry Paste
3 cups of Coconut Milk
250g Prawns
2 Kaffir Lime Leaves
10 Sweet Basil Leaves
5 Slices of Red Chilli
1/2 tsp Salt
1/2 tbsp Plume Sugar
1 tsp of Seasoning Powder
150g Egg Plant

1. Heat 1/3 of the coconut milk until it begins to have an oily sheen then add the curry paste and stir well. 
2. Add the prawns and cooks until the colour changes.
3. Add remaining coconut milk and lime leaves, salt and sugar. 
4. Bring to the boil and then add egg plant and simmer until the prawns are cooked.
5. Add the basil and chilli and remove from heat and serve. 

Serve with some boiled rice!