Step 1

For the curry paste, place all ingredients in a food processor and whiz to a smooth paste. Alternatively use ¼ cup (75g) good quality curry paste for this recipe.

Step 2

Heat oil in a saucepan over medium heat. Add the curry paste and cook for 2-3 minutes until fragrant. Add the eggplant and cook for 2-3 minutes, then add the coconut milk and 1½ cups (375ml) water.

Step 3

Bring to a simmer and cook for 8-10 minutes, then add the fish and prawns and cook for a further 5-6 minutes. Remove from the heat.

Step 4

Serve the curry with Thai basil and steamed rice.