Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 3tablespoons peanut oil
- 1tablespoons Thai yellow curry paste
- 1/2 cup water
- 1 cup canned coconut milk
- 20 raw peeled king prawns
- 2teaspoons Thai fish sauce
- 1teaspoons lime juice
- 1 pinch salt
- 1 pinch black pepper
- 2 red chillies, deseeded and finely sliced
- 1tablespoons coriander, chopped
Method
Step 1 of 3
Heat the oil in a wok over a low heat. Add the curry paste and stir-fry for 4 minutes, until the paste is fragrant. Stir the measurement water into the curry paste, bring to the boil and cook over a high heat for 2 minutes to reduce the paste.
Step 2 of 3
Stir the coconut milk into the curry paste, then add the prawns. Cook the curry over a medium heat, stirring occasionally, for about 6 minutes or until the prawns turn pink and are cooked through.
Step 3 of 3
Stir in the fish sauce and lime juice, and season to taste with salt and pepper. Transfer to a warm serving plate. Garnish with the sliced chillies and coriander, and serve with rice, if liked.
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