Coconut Milk And Gochujang Prawn Curry

• 250 grams fresh prawns, peeled & intestinal tract removed
• 2 tablespoons grape seed or any nuetral flavored oil
• 1 white or brown onion (about 150g)
• 100 grams baby eggplants, top green stems removed
• 4 cloves garlic, crushed
• 1 leek, chopped 1/2 inch length
• 1 can. unsweetened coconut milk
• 1/2 cup vegetable stock
• 1 tablespoon gochujang - fermented Korean red chili paste
• 1 teaspoon curry powder
• 1 teaspoon ground black pepper
• 2 teaspoons freshly squeezed lemon juice
• 1 red chili, chopped 1/2 inch length
• Handful fresh flat-leaf parsley and lemon zest

1. Rinse the prawns and set aside in room temperature. In a medium - high heat pan, add 2 tablespoons of oil with roughly chopped onion and cook for 3-4 minutes or until it is soften. Stir in baby eggplants and garlic. Turn the heat down to medium. Add in coconut milk, stock, gochujang, curry powder and black pepper. Let the curry sauce simmer for 12-13 minutes stirring well so it doesn't stick.
2. Add chopped leek, prawns, lemon juice and chili into the curry sauce. Cook for another 3 minutes, or until prawns turn opaque. Cooking time will depend on the size of prawns. I used tiger prawns so if your prawns are smaller you will want to cook them 30 seconds to a minute less or so. Watch the prawns and make sure they are not overcooked.
3. Take curry off the heat, garnish with roughly chopped fresh parsley and lemon zest before serving.

fresh prawns, grape, white, eggplants, garlic, unsweetened coconut milk, vegetable stock, red chili, curry powder, ground black pepper, freshly squeezed lemon juice, red chili, handful fresh flatleaf

Taken from food52.com/recipes/40358-coconut-milk-and-gochujang-prawn-curry (may not work)