Red Thai Prawns Curry
Ingredients
2–4 tsp red thai curry paste
1 tsp oil
2 tins of coconut milk
250g raw, peeled tiger prawns or king prawns
1 tblsp chopped basil and whole for garnish
2 tblsp fish sauce
Method
Place the oil and curry paste and in a large saucepan on a medium heat and cook for about 10 seconds.
Pour in the coconut milk and bring to the boil, then tip in the prawns and simmer for 3–5 minutes or until they become opaque and are cooked through.
Add the chopped basil and season with the fish sauce to taste. You can add some extra curry paste if you like it a little hotter.
Serve immediately with boiled rice or noodles
.Garnish with whole basil leaves.
Ingredients
2–4 tsp red thai curry paste
1 tsp oil
2 tins of coconut milk
250g raw, peeled tiger prawns or king prawns
1 tblsp chopped basil and whole for garnish
2 tblsp fish sauce
Method
Place the oil and curry paste and in a large saucepan on a medium heat and cook for about 10 seconds.
Pour in the coconut milk and bring to the boil, then tip in the prawns and simmer for 3–5 minutes or until they become opaque and are cooked through.
Add the chopped basil and season with the fish sauce to taste. You can add some extra curry paste if you like it a little hotter.
Serve immediately with boiled rice or noodles
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