Ingredients

• 8 tiger prawn
• shells and heads only
• 100ml/3½fl oz boiling water
• 15g/½oz root ginger
• 1 tbsp vegetable oil
• 4 baby aubergines
• cut into wedges
• 1 scotch bonnet chilli
• sliced
• 30g/1oz root ginger
• cut into batons
• 2 garlic cloves
• chopped
• 4 tiger prawns
• 2 spring onions
• chopped
• large handful fresh coriander
• 2 tbsp double cream
• 1 lime
• zest only
• large handful fresh mint
• 1 scotch bonnet chilli
• chopped
• 2 tbsp fresh basil
• chopped
• 2 tbsp Greek yoghurt
• fresh coriander leaves

Directions

• For the prawn stock
• place the prawn shells and heads
• boiling water and ginger into a saucepan and boil for ten minutes.
• Strain the mixture into a clean bowl. Discard the shells and ginger.
• For the aubergines and prawns
• heat the oil in a wok until smoking hot. Add the aubergines and cook for two minutes. Add the chilli
• ginger and garlic to the wok and cook for one minute.
• Add the prawns and spring onions to the wok and cook for 2-3 minutes or until the prawns are coloured on all sides and are cooked through.
• For the curry paste
• place all the ingredients into the bowl of a food processor and blend to a paste.
• Add the paste and the prawn stock to the aubergines and prawns in the wok and cook for three minutes.
• To serve
• stir in the basil and pour into a serving bowl. Garnish with the Greek yoghurt and the fresh coriander leaves.