Creamy veg and prawn curry – Food & Home Magazine

Ingredients

• 10ml (2 tsp) vegetable oil
• 30 – 45ml (2 – 3 tbsp) Thai green curry paste
• 5cm fresh ginger, sliced
• 2 x 410g tins coconut milk
• 125ml (½ cup) vegetable stock
• juice of 3 limes
• 15ml (1 tbsp) fish sauce
• sea salt and freshly ground black pepper, to taste
• 1 large aubergine, cubed or 6 small aubergines, halved
• 8 cleaned and shelled prawns
• 200g baby spinach leaves
• 100g mange tout, sliced
• steamed jasmine rice, to serve
• fresh coriander, to serve
• fresh red chillies, to serve
• fresh lime cheeks, to serve