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Prawns with Thai Red Curry Sauce

Category: Main Dishes

Serves: 3 people

Preparing time: 00:00

Cooking time: 00:00


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

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