Creamy Thai Prawns with Eggplant

Creamy Thai Prawns with Eggplant
10 Mins
Prep time
20 Mins
Cooking time
Serves 4

What you need

  • 1-2 tablespoons olive oil
  • 500g green prawn cutlets or white fish
  • 1 onion, sliced
  • 2 Lebanese eggplants, cut diagonally into 1cm slices
  • 1 red capsicum, cut into strips
  • 3 spring onions, thickly sliced diagonally
  • 250ml PHILADELPHIA Thai Green Curry Cream For Curry
  • ¬†Steamed rice for serving
  • Coriander leaves, for garnish

How to make it

  1. HEAT a little oil in a medium non-stick frying pan and cook the prawns for 5-8 minutes or until cooked through. Remove and keep warm. Add a little extra oil then saute the onion, eggplant and capsicum for 3-4 minutes. 
  2. STIR in the PHILLY and prawns. Allow to simmer for 4 minutes until the sauce has slightly thickened and prawns are heated through. Toss through the spring onions and cook a further 1-2 minutes.
  3. SPOON the sauce over steamed rice and garnish with coriander. Serve immediately.