Thai green curry of pink ling, prawns and eggplant recipe

There’s an understandable temptation to reach for a jar, but a homemade green curry paste transforms this dish from weeknight dinner to something memorable. Fresh turmeric, spring onions, galangal and makrut lime create a paste that’s brighter and more nuanced than any shortcut can offer. Simmered with pink ling, tiger prawns and creamy coconut, the result is a fragrant curry that rewards every extra minute spent at the blender.

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