INGREDIENTS

• 3 tbsp Life’s Good Red Curry Paste (Add Red Curry Paste to Cart)
• 500g green prawns peeled
• 1 cup diced pumpkin
• 1 medium diced eggplant
• 400ml coconut milk or coconut cream
• 1 cup vegetable stock

METHOD / DIRECTIONS

1. Place 3 tbsp (approx 100g) Red Curry Paste in a hot heavy based pan and fry until fragrant. If unaccustomed to spicy foods add 2 tbsp paste.
2. Add pumpkin and cook until coated thoroughly in paste.
3. Incorporate stock and allow to simmer for 5 minutes.
4. Add coconut milk or coconut cream and stir gently to combine.
5. Add eggplant and simmer on low heat until pumpkin is tender.
6. While pumpkin is cooking stir fry prawns in seperate hot frying pan until opaque. Gently stir into pumpkin curry.
7. Serve with steamed jasmine rice, fresh chilli and coriander sprigs.