Prawn and green mango curry | Gourmet Traveller

Ingredients

• 2 tbsp coconut oil (see note) or peanut oil
• 3 golden shallots, thinly sliced
• 2 cloves of garlic, finely chopped
• 6 large green chillies, halved lengthways
• 8 curry leaves
• 2 small green mangoes, cheeks removed, peeled and thinly sliced
• 400 ml coconut milk
• 2 tsp ground cumin
• 1 tsp each of ground chilli and ground turmeric
• 400 ml coconut cream
• 50 gm pea eggplants (see note)
• 60 ml fish sauce, or to taste (¼ cup)
• 24 medium green prawns, peeled, tails intact and intestinal tracts removed
• To serve: coriander sprigs and steamed rice