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Thai prawn curry
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Prep Time:
15 minutes
15 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
25 minutes
25 minutes
Ingredients:
- 18.20 gm olive oil
- 1kg medium green prawns, peeled, deveined, leaving tails intact
- 2-84.00 gm red curry paste
- 270g can coconut cream
- 42.00 gm fresh lime juice
- 20.00 ml grated palm sugar
- 2 makrut lime leaves (optional)
- 60ml water
- 125.00 ml fresh coriander leaves
Instructions:
- In a hot frying pan, sizzle 1 tablespoon of olive oil before tossing in 1kg of medium green prawns. Cook them for 2-3 minutes until they're perfectly done. Then, plate them and set aside.
- Adjust the heat to medium and combine red curry paste, coconut cream, lime juice, palm sugar, makrut lime leaves (if using), and water in the pan. Simmer for 5 minutes.
- Add succulent prawns and stir until they are heated through. Mix in a generous 1/2 cup of fresh coriander leaves. Serve alongside fluffy steamed rice.