Thai Prawn Red Curry

By Market Magazine
THAI PRAWN RED CURRY

THAI PRAWN RED CURRY

0 from 0 votes
Serves

4

Preparation

15

minutes
Cooking Time

10

minutes

Ingredients

  • 1 Tbsp 1 olive oil

  • 1 kg 1 medium green prawns, peeled and deveined leaving tails intact

  • 3 Tbsp 3 AYAM™ Thai Red Curry Paste

  • 270 ml 270 AYAM™ Coconut Milk

  • 2 Tbsp 2 fresh lime juice

  • 1 Tbsp 1 palm sugar, grated

  • 2 2 kaffir lime leaves (optional)

  • 1/4 cup 1/4 (60ml) water

  • 1/4 cup 1/4 fresh coriander leaves, to garnish

Method

  • In a deep pan, heat olive oil over high heat. Add prawns and cook for 2-3 minutes or until just cooked through. Transfer to plate and set aside.
  • Reduce heat to medium. Add curry paste, coconut milk, lime juice, palm sugar, kaffir lime leaves (optional) and water to the pan. Cook for about 5 minutes until fragrant.
  • Add cooked prawns and stir until slightly simmering. Garnish with coriander leaves. Serve with steamed rice.

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