Heat oil in wok and fry paste until fragrant and the oil is released - 5-10 mins
Add the lime leaves and the pea eggplant and stir into the paste. Add the fish sauce, palm sugar and moisten with coconut cream and bring to the boil. Taste for seasoning - the mixture should be hot, salty and slightly sweet. Add seasoning if necessary.
Add chillies, bamboo shoots, prawns. Reduce the heaat to a simmer and continue to cook for 3 minutes. Stir through the basil and remove from heat.
Serve with jasmine rice.
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|Serving Size: 1 Serving (1527g)|
|Recipe Makes: 4|
|Calories from Fat: 508 (52%)|
|Amt Per Serving||% DV|
|Total Fat 56.4g||75 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 27.3g|
|Polyunsanturated Fat 13.1g|
|Cholesterol 18.2mg||6 %|
|Sodium 73.1mg||3 %|
|Potassium 3326.5mg||88 %|
|Total Carbohydrate 117.1g||34 %|
|Dietary Fiber 46.3g||185 %|
|Sugars, other 70.8g|
|Protein 17.7g||25 %|
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Calories per serving: 972
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