In a medium saucepan, boil 4 cups of water with 1 teaspoon kosher salt.
In another medium saucepan over medium-high heat, add the canola oil and once hot, add the curry paste.
With a whisk, stir the paste for 30 seconds breaking up the paste a bit. Add coconut milk and continue to stir and break up the paste until fully mixed in. Add the eggplant and bell pepper, bring the curry to a simmer and put the lid on.
Simmer curry for 5-6 minutes, add prawns and continue to simmer another 6 minutes, stirring every so often.
As curry is simmering, add Mann’s Broccoli Sweet Potato “Rice” and boil until soft (about 3 minutes). Drain and set aside.
Once shrimp have fully cooked, and curry has thickened slightly, serve curry over Mann’s Broccoli Sweet Potato “Rice”. Garnish with cilantro