Author Notes
I love pretty much any kind of hearty food. But if I had to choose one, I would definitely go for a pot of hot stew or curry. I often call it a “belly warming food” :-). Being Korean, I grew up with soup and stew, which are essential parts of Korean cuisine. But I think these kinds of food are just so comforting to anyone no matter where you are from. This curry is hearty, comforting, quick and easy 'one pot dish' with South East Asian and Korean flavor. It is mildly spicy but if you want to add some serious heat you could use hot Thai chili. This curry sauce will also work well with chicken or white fish. —JIN
Ingredients
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250 grams
fresh prawns, peeled & intestinal tract removed
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2 tablespoons
grape seed or any nuetral flavored oil
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1
white or brown onion (about 150g)
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100 grams
baby eggplants, top green stems removed
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4
cloves garlic, crushed
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1
leek, chopped 1/2 inch length
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1
can. unsweetened coconut milk
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1/2 cup
vegetable stock
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1 tablespoon
gochujang - fermented Korean red chili paste
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1 teaspoon
curry powder
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1 teaspoon
ground black pepper
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2 teaspoons
freshly squeezed lemon juice
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1
red chili, chopped 1/2 inch length
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Handful
fresh flat-leaf parsley and lemon zest
Directions
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Rinse the prawns and set aside in room temperature. In a medium - high heat pan, add 2 tablespoons of oil with roughly chopped onion and cook for 3-4 minutes or until it is soften. Stir in baby eggplants and garlic. Turn the heat down to medium. Add in coconut milk, stock, gochujang, curry powder and black pepper. Let the curry sauce simmer for 12-13 minutes stirring well so it doesn’t stick.
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Add chopped leek, prawns, lemon juice and chili into the curry sauce. Cook for another 3 minutes, or until prawns turn opaque. Cooking time will depend on the size of prawns. I used tiger prawns so if your prawns are smaller you will want to cook them 30 seconds to a minute less or so. Watch the prawns and make sure they are not overcooked.
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Take curry off the heat, garnish with roughly chopped fresh parsley and lemon zest before serving.
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