Spicy 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
Scale
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
Find it online: https://dishedbydana.com/spicy-prawn-and-aubergine-curry-recipe/
