Ingredients Jump to Instructions ↓

  1. 2 tbsp vegetable oil

  2. 1/4 jar

  3. Blue Dragon Thai Green Curry Paste

  4. 1/2 tsp cumin, ground

  5. 1/2 tsp coriander, ground

  6. 70g tiger prawns, raw, de-veined and peeled

  7. 2 kaffir lime leaves

  8. 1 tbsp Blue Dragon Fish Sauce to taste

  9. 1tbsp sugarto taste

  10. 2 baby aubergines, quartered

  11. 1 red chilli, finely sliced

  12. 400ml tin

  13. Blue Dragon Coconut Milk

Instructions Jump to Ingredients ↑

  1. Heat oil in a wok, add the curry paste, coriander and cumin and stir-fry for 30 seconds over a medium heat.

  2. Lower the heat, add the coconut milk and aubergine, and simmer for a further 2 minutes.

  3. Add the sugar, fish sauce, kaffir lime, chilli and prawns and simmer until cooked through.

  4. Add the basil leaves, mix well and serve with coconut cream and coriander leaves.


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