600 g tiger prawns
1 pineapple
1 inch galangal
1 inch ginger
1 cm turmeric
6 shallots
4 cloves garlic
4 thai baby aubergines
6 dried red chilies
60 ml coconut milk
4 bird’s eye chilies
5 kaffir lime leaves
120 ml water
3 tbsp vegetable oil
1 tbsp coarse salt
| You can substitute Thai baby aubergines for regular aubergine or eggplant. Just make sure you cut the eggplant into small wedges, of similar size to the Thai aubergine wedges in the video.