2 tbspcoconut oil (see note) or peanut oil3golden shallots, thinly sliced2cloves of garlic, finely chopped6large green chillies, halved lengthways8curry leaves2small green mangoes, cheeks removed, peeled and thinly sliced400 mlcoconut milk2 tspground cumin1 tspeach of ground chilli and ground turmeric400 mlcoconut cream50 gmpea eggplants (see note)60 ml (¼ cup)fish sauce, or to taste24medium green prawns, peeled, tails intact and intestinal tracts removedTo serve:coriander sprigs and steamed rice
Heat oil in a heavy-based saucepan over medium heat, add shallot, garlic, green chilli and curry leaves and cook for 5-10 minutes or until shallot is soft and mixture is fragrant. Add mango and coconut milk, bring to the boil, then add spices and simmer for 5-10 minutes or until mango is just tender.
Add coconut cream, eggplants and fish sauce and simmer for 2-3 minutes, then add prawns and cook for another 2-3 minutes or until prawns are just pink. Adjust seasoning, adding more fish sauce if necessary, stir in coriander and serve with steamed rice.
Note Coconut oil and pea eggplants are available from Asian grocery stores.