Nutritional Information (Avge Quantity per 100gm)

Energy: 456kJ, Protein 21.0g, Fat, total 2.8g Carbohydrate 0.2g

Fish and Prawn Panang Curry

Serves 4

1 tbsp Peanut Oil

1½ tbsp Panang curry paste

200 ml coconut cream

1 cup eggplant, cut into large-diced pieces

200 ml coconut milk

30 ml fish sauce

1 tsp dark palm sugar

2 Kaffir lime leaves, finely shredded

400 gms firm white fish (Blue Moki)  

400 gms raw prawns, tails on

½ cup basil leaves

1 long red chilli, thinly sliced

Method

1. Place a large frying pan on a medium heat and add oil. When hot add curry paste and fry for 2 minutes until fragrant
2. Add coconut cream, reserving about 1 tablespoon for garnish, and bring to the boil
3. Add diced eggplant then coconut milk, reduce heat and simmer for 3 minutes
4. Add fish sauce, palm sugar and Kaffir lime leaves, reserving half a leaf for garnish, simmer for 4 minutes
5. Add fish and prawns and simmer until the seafood is just cooked. Remove frying pan from heat and add basil leaves
6. Serve in bowls garnished with a drizzle of reserved coconut cream and a sprinkle of reserved Kaffir lime leaf and sliced red chilli