Geng Gwio Warn Gung

Green curry of prawns with aubergines and basil. This is quite a thin curry, commonly served with spiced salted beef. Kaffir lime leaves, fresh long chillies and Thai basil are essential garnishes, to give the dish its characteristic savour. Various aubergines are common but not always used. Sometimes breadfruit, corn or heart of coconut are included. Tradition dictates that the prawns be added to the frying curry paste, but I feel that this can lead to such quick-cooking items being overcooked, as they then continue simmering after the coconut milk is added. I think it is better – and safer – to add the prawns once the curry is made, when adding the vegetables. Almost any meat or fish can be used in place of the prawns; if more resilient, the meat or fish can be fried with the paste.

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Ingredients

5 tbsp cracked coconut cream		8–12 good quality large, raw prawns, cleaned and deveined
2 1/2 tbsp Kreaung Geng Geng Gwio Warn		3–4 kaffir lime leaves, torn
1 1/2 –3 tbsp fish sauce, to taste		3 young green chillies, deseeded and thinly sliced at an elegant angle
8 fl oz (250 ml) coconut milk and/or chicken or prawn stock		Handful of Thai basil leaves
3 apple aubergines, stalk removed and each cut into sixths (if cut in advance, keep in salted water to prevent discoloration)		1 rounded tbsp shredded wild ginger
3 1/2 oz (100 g) picked pea aubergines

directions

Total:

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1
Heat the cracked coconut cream, add the kreaung (curry paste) and fry over a high heat for about 5 minutes, stirring regularly, until fragrant. Make sure the paste is quite oily.
2
Season with fish sauce, then moisten with the coconut milk or stock, or a mixture of the two. Bring to the boil, then add the apple and pea aubergines. Simmer for a few minutes to cook before adding the prawns. Continue to simmer until they too are cooked.
3
Finish with the remaining ingredients, then allow to rest for a minute or so before serving. The curry should have a dappling of separated coconut cream floating on top.

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Geng Gwio Warn Gung

Ingredients

directions