168: Green curry of prawns and Thai aubergines, p118

'Small purple Thai aubergines' and 'pea aubergines available from Chinese and Thai grocers'? Hmm. Not round here, I'm afraid. Like Maggie Don, I eventually gave up on trying to find either, having looking and looked, and used a normal aubergine. Love aubergines, love their almost meaty texture and the way they make dishes taste rich but at the same time balance out lots of rich flavours. T doesn't like aubergines :( But he did try and actually ate quite a lot of this (and all the prawns and cherry tomatoes, of course).

Lots of lovely Thai-inspired flavours, and an easy peasy recipe, just need to make sure you have a little mini-blitzer/processor to whizz up the spice paste quickly and you're away. I skipped the coriander root in the ingredients list too, I'm afraid. Oh well :)