Exotic ingredients…thai prawn curry

Thai Prawn Curry

This is another one of my ‘Curry in a Hurry’ specialities!  I use Mae Ploy curry paste and coconut milk and it is the best Thai curry paste by far.  If you can’t find Mae Ploy coconut milk, try Chao Koh or Aroy D.
1kg prawns – shelled and de-veined
40ml Spar sunflower oil
30ml red curry paste
400ml coconut milk
4 – 6 lime leaves
5 – 7ml sugar
Salt to season
Handful of fresh basil
Handful of coriander

Here’s how:

Heat the sunflower oil on medium in a 30cm AMC pot.
Add the red curry paste and saute for a few seconds taking care not to burn the paste.
Pour the coconut milk and add the lime leaves, sugar and salt.
Bring the sauce up to the boil and add the prawns.
Simmer until the prawn tails begin to curl and switch off the heat.
Sprinkle the fresh basil and coriander over the prawns.
Toss lightly and serve with jasmine rice.