Ingredients
For the prawn stock
8 tiger prawn, shells and heads only
100ml/3½fl oz boiling water
15g/½oz root ginger
For the aubergines and prawns
1 tbsp vegetable oil
4 baby aubergines, cut into wedges
1 scotch bonnet chilli, sliced
30g/1oz root ginger, cut into batons
2 garlic cloves, chopped
4 tiger prawns
2 spring onions, chopped
For the curry paste
large handful fresh coriander
2 tbsp double cream
1 lime, zest only
large handful fresh mint
1 scotch bonnet chilli, chopped
To garnish
2 tbsp fresh basil, chopped
2 tbsp Greek yoghurt
fresh coriander leaves

Method
1. For the prawn stock, place the prawn shells and heads, boiling water and ginger into a saucepan and boil for ten minutes.
2. Strain the mixture into a clean bowl. Discard the shells and ginger.
3. For the aubergines and prawns, heat the oil in a wok until smoking hot. Add the aubergines and cook for two minutes. Add the chilli, ginger and garlic to the wok and cook for one minute.
4. Add the prawns and spring onions to the wok and cook for 2-3 minutes or until the prawns are coloured on all sides and are cooked through.
5. For the curry paste, place all the ingredients into the bowl of a food processor and blend to a paste.
6. Add the paste and the prawn stock to the aubergines and prawns in the wok and cook for three minutes.
7. To serve, stir in the basil and pour into a serving bowl. Garnish with the Greek yoghurt and the fresh coriander leaves.