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Categories:Viewed: 58 - Published at: 6 years ago
Ingredients
- 2 (400 g) cans coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce (15ml)
- 1 fresh long red chili, finely chopped
- 24 large prawns, raw, peeled and deveined
Method
- Combine coconut milk, curry paste, fish sauce and chilli in a wok. Slowly bring the boil over medium low heat, stirring occasionally.
- Reduce heat to low; add prawns. Cook, uncovered, stirring, about 10 minutes or until prawns are cooked.
- Serve with hot jasmine rice.