Spicy Prawn and Aubergine Curry Recipe
Introduction
This prawn and aubergine curry is a delightful blend of tender seafood and creamy vegetables, simmered in fragrant spices. It’s a quick and satisfying dish perfect for a weeknight dinner or a casual gathering.
Ingredients
- 250g prawns, peeled and deveined
- 1 medium aubergine, diced
- 2 tablespoons curry paste
- 400ml coconut milk
Instructions
- Step 1: Heat a little oil in a pan and cook the diced aubergine over medium heat until soft and slightly browned, about 8-10 minutes.
- Step 2: Add the curry paste to the pan and stir well to coat the aubergine. Pour in the coconut milk and bring to a gentle simmer.
- Step 3: Stir in the prawns and cook for 4-5 minutes until they turn pink and are cooked through. Serve hot with rice or flatbread.
Tips & Variations
- For extra flavor, fry some chopped onions and garlic before adding the aubergine.
- Swap prawns for chicken or chickpeas to suit your preference.
- Add a handful of fresh spinach or chopped tomatoes for added color and nutrition.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until steaming hot, stirring occasionally.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen prawns for this curry?
Yes, frozen prawns work well. Just thaw them completely before cooking to ensure even cooking.
Is this curry spicy?
The level of spice depends on the curry paste you choose. Mild curry pastes will make a gentle curry, while hotter pastes will add more heat.
PrintSpicy Prawn and Aubergine Curry Recipe
A flavorful Prawn and Aubergine Curry that combines tender prawns and soft aubergine in a rich and creamy coconut milk base enhanced with aromatic curry paste. This quick and easy curry is perfect for a satisfying weeknight dinner, offering a delightful blend of textures and spices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Main Ingredients
- 300g peeled and deveined prawns
- 1 large aubergine, cut into cubes
- 2 tablespoons curry paste (red or green, according to preference)
- 400ml coconut milk
- 1 tablespoon oil (vegetable or coconut oil)
- Salt to taste
- Fresh coriander for garnish (optional)
Instructions
- Cook Aubergine: Heat oil in a large skillet over medium heat. Add the cubed aubergine and sauté for about 8-10 minutes until the aubergine is tender and slightly golden, stirring occasionally to prevent sticking.
- Add Curry Paste and Coconut Milk: Stir in the curry paste and cook for 1-2 minutes to release its flavours. Pour in the coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.
- Stir in Prawns: Add the prawns to the curry mixture. Cook for 4-5 minutes, or until the prawns turn pink and are cooked through. Season the curry with salt to taste.
- Garnish and Serve: Remove from heat and garnish with fresh coriander if desired. Serve the prawn and aubergine curry hot with steamed rice or flatbreads.
Notes
- For a spicier curry, add extra curry paste or fresh chilies.
- You can substitute prawns with other seafood or even chicken for a variation.
- Ensure aubergine is cooked until soft to avoid a bitter taste.
- This curry tastes best fresh but can be stored in the refrigerator for up to 2 days.
Keywords: prawn curry, aubergine curry, coconut milk curry, quick curry recipe, Indian seafood curry
