Panang curry with aubergines, celery and king prawns

I always have a few Thai curry pastes (green & red curry and Tom Yum) in my stock cupboard. They are great not only for the standard curries but also as flavours for stir-fries. Recently, I also discovered panang curry paste and I have enjoyed playing around with it in various prawn dishes. This particular recipe is fairly quick to make and is very moreish.

Ingredients

• 400g – 500g king prawns, preferably with tails on
• 1 medium aubergine, cut into large cubes
• 2 sticks celery, de-stringed and cut into 1″ pieces
• 2 tbsp Mae Ploy Panang paste
• 1/2 tbsp Mae Ploy Tom Yum paste
• 1 tin coconut milk
• 1 tsp oil
• 2 tsp lemon juice
• 2 tsp fish sauce
• Handful of chopped coriander leaves
• Salt, to taste

Method

• Heat the oil in a wok and add the Panang and Tom Yum pastes. Stir-fry for a couple of minutes, then add the coconut milk and fish sauce and bring it back up to a gentle simmer.
• Add the aubergines, celery and fish sauce and continue to simmer until the aubergines are starting to turn soft.
• Add the prawns and continue to cook on a gentle heat until the prawns are cooked.
• Add the lemon juice and salt. Taste and adjust the seasoning.
• Garnish with the coriander leaves and serve.

Tagged: aubergine, celer, coconut, Keto, Keto Friendly, King prawns, prawns, Thai