This recipe makes use of red Thai curry paste for an easy, fiery, creamy prawn curry dish. Serve with boiled rice.
- 24 large king prawns, peeled and deveined
- 1 x 400g tin coconut milk
- 200ml chicken stock
- 2 tbsp. red Thai curry paste
- 1 tbsp. minced ginger
- 1 tbsp. minced garlic
- 2 tbsp. fish sauce
- Lime juice to taste
- 1 red chilli
- Vegetables of choice - try sweetcorn, sugar snap peas, spinach and peppers
- Salt and pepper
Slice the chilli in half and remove the seeds with the back of your knife. Finely mince the flesh. Prepare any vegetables you are using.
Heat oil in a frying pan. Add the curry paste and fry off for 30 seconds until fragrant. Add the ginger, garlic and chilli and fry for 30 seconds. Pour in the coconut milk and chicken stock and stir to combine. Bring to a simmer and cook until it starts to thicken.
Add the vegetables, fish sauce, lime juice and prawns and simmer for 5-10 minutes until tender. Taste and add lime juice, salt and pepper to taste.