Method:

Curry

1. Over a medium heat in a large pot, heat the curry paste until fragrant, constantly stirring.
2. Deglaze with coconut cream and coconut milk dislodge any flavour sediment from the bottom. Stir thoroughly, and reduce heat to a gentle simmer.
3. In another large heavy based fry pan, heat the oil over medium to high.
4. Toss through eggplant, until slightly browned and fragrant.
5. Toss through prawns until just opaque on the outside.
6. Stir through, adjust seasoning if necessary.
7. Pour green curry sauce all over eggplant and prawns and serve.

Garnish

1. Fry the kaffir lime shreds in the grapeseed oil until crispy and fragrant.
2. Generously pile all garnish over the top of your green curried eggplant and prawns.

Notes

1. Turmeric is super good for you for a long list of reasons, but it does ‘muddy’ the colour of this otherwise super vibrant and popping green curry paste – if you don’t like the colour, you may consider leaving it out.
2. Buy fresh green prawns which are as local to you as possible, the species may vary, they’ll be fresher and left less of an impact on the environment because they didn’t have to travel.
3. If you’ve got excess of any of the paste ingredients, go to town, make double or triple the amount if you wish – it freezes really well in jars for later.
4. Leftover paste can also be used for a chunky dip by blitzing 150g almonds, cashews or macadamias through it or used as a warm or cold salad dressing by loosening and blitzing through additional liquid coconut oil and lime juice until desired consistency is achieved.
5. I’ve chosen not to serve this dish with rice, maintaining it’s grain free, paleo and keto status, however you could serve it with your favourite rice or even cauliflower rice if you did so choose.

Health Notes:

• Ketogenic Friendly
• Grain Free
• Gluten Free
• Refined Sugar Free
• Sugar Free – Low Fructose
• Dairy Free
• Nut Free
• Paleo Friendly