Thai Prawn Curry

Thai curries can be as mild or as spicy as you like. Keeping in mind that cooking should be fun and easy, this simple recipe for Thai Prawn curry can be altered to suit your own tastes.

Serves four
1 tablespoon olive oil
1kg medium green prawns, peeled, de-veined, leaving tails intact
2-3 tablespoons red curry paste
270g can coconut cream
2 tablespoons fresh lime juice
1 tablespoon grated palm sugar
60ml water
1/2 cup fresh coriander leaves

Heat olive oil in a frying pan on high and add the prawns, cooking for 2-3 minutes or until cooked through. Once cooked, transfer to a plate and set aside
Reduce the heat to medium. Add the red curry paste, coconut cream, fresh lime juice, grated palm sugar, and water to the pan. Cook for five minutes.
Add the prawns to the mixture and stir until heated through. Stir in fresh coriander leaves.
Serve with steamed rice and enjoy!
N.B If you prefer green curries, simply replace red curry paste with green curry paste. You can also replace the prawns with chicken thigh or breast cut into thin strips.

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