THAI PRAWN CURRY
Ingredients: (Serves 4)
1kg medium green prawns, peeled, de-veined, leaving tails intact
1 tbsp olive oil
2-3 tbsp red curry paste
270g can coconut cream
2 tbsp fresh lime juice
1 tbsp grated palm sugar
2 kaffir lime leaves (optional)
1/4 cup (60ml) water
1/2 cup fresh coriander leaves
Method:
1. Heat 1 tbsp olive oil in a frying pan over a high heat. Add all the prawns and cook for 2-3 minutes or until cooked through. Transfer to a plate and set aside.
2. Reduce the heat to medium. Add 2-3 tbsp red curry paste, the can of coconut cream, lime juice, palm sugar, kaffir lime leaves (if using) and the water to the pan. Cook for 5 minutes.
3. Add prawns, stir until heated.
4. Stir in the coriander leaves and serve with steamed rice.