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https://www.philly.com.au/recipe/creamy-thai-prawns-with-eggplant/
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Creamy Thai Prawns with Eggplant
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Creamy Thai Prawns with Eggplant
10 Mins
Prep time
20 Mins
Cooking time
Serves
4
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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
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.
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.
SPOON the sauce over steamed rice and garnish with coriander. Serve immediately.
Recipe or Meal Type
Dinner |
Dinner |
Dinner
Cuisines
Thai |
Asian |
Creamy
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