Ingredients
350g large raw prawns
1 tbsp Mai Siam Red Curry Paste
200ml Mai Siam Coconut Milk
28g Mai Siam Palm Sugar (or light brown sugar)
1 tsp Mai Siam Fish Sauce
3 kaffir lime leaves (finey shredded)
2 sprigs Thai basil
1 red chilli (sliced)
1 tbsp vegetable oil
Cooking Method
Step 1
Defrost or clean the prawns by removing the heads, body and de-vein. Butterfly by cutting halfway into the body, along the top of the prawn.
Step 2
Heat 1 tbsp vegetable oil in a wok and fry the prawns. Keep warm for later use. OR lightly season the fish and pan-fry. Keep warm for later use.
Step 3
In the same wok, add 3 Tbsp of coconut milk and the red curry paste. Mix well and and stir constantly to cook out the curry paste.
Step 4
When the oil begins to separate from the paste, add the remaining coconut milk. Season with sugar, fish sauce and strips of kaffir lime leaves.
Step 5
Just before serving, stir in sprigs of basil and sliced red chillies. Spoon sauce over the prawns and serve immediately with jasmine rice
