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Add a photoGreat balance of flavors, spicy, tangy and creamy with the utmost lemongrass fragrance.
Ingredientes
- 15 medium size prawns - de-veined, rinsed and pat dry. Leave the tail on.
- 1 medium size tomato - chopped
- 1/2 cup thick coconut/carton milk/cream (either which you prefer)
- 1 tbsp fish sauce
- 1 Chinese brinjal - cut into 1/2 inch rings.
- 4 tbsp oil
- 1 tsp sugar
- Salt for taste (taste the curry before adding)
- To ground/blend
- 10 dried red chilies (or as needed)
- 1/2 tbsp coriander powder
- 1 tsp cumin powder
- 4 shallots
- 1/2 inch ginger
- 1 lemongrass
- 2 stalks coriander leaves (add the stems and keep the leaves for garnishing)
Direcciones
- In the heated oil, fry grounded/blended ingredients till oil splits.
- Add brinjal and pour 1/2 liter of water.
- Stir and cook till brinjal is 3/4 cooked.
- Add prawns, fish sauce and season with salt.
- When prawns are "almost" cooked, pour in coconut milk.
- Stir and simmer just about 2-3 mins.
- Remove from heat and stir in coriander leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 139 | 75% |
| Total Fat 15.79g | 20% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 357mg | 15% |
| Potassium 396mg | 11% |
| Total Carbs 11.54g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.48g | 4% |
| Protein 2.47g | 4% |
