Curried Prawns In Coconut Milk Recipe
Ingredients
| 600 ml / 1 pint / 2 1/2 cups coconut milk | ||
| 30 ml / 2 tbsp Thai curry paste | ||
| 15 ml / 1 tbsp fish sauce | ||
| 2.5 ml / 1/2 tsp salt | ||
| 5 ml / 1 tsp sugar | ||
| 450 g / 1 lb shelled king prawns, tails left intact and deveined | ||
| 225 g / 8 oz cherry tomatoes | ||
| 1 chilli, seeded and chopped | ||
| Juice of 1/2 lime, to serve | ||
Directions
1. Put half the coconut milk into a pan or wok and bring to the boil.
2. Add the curry paste to the coconut milk, stir until it disperses, then simmer for about 10 minutes.
3. Add the fish sauce, salt, sugar and remaining coconut milk. Simmer for another 5 minuts.
4. Add the prawns, cherry tomatoes and chilli. Simmer gently for about 5 minutes until the prawns are pink
5. Serve sprinkled with lime juice and garnish with sliced chilli and chopped coriander leaves.
2. Add the curry paste to the coconut milk, stir until it disperses, then simmer for about 10 minutes.
3. Add the fish sauce, salt, sugar and remaining coconut milk. Simmer for another 5 minuts.
4. Add the prawns, cherry tomatoes and chilli. Simmer gently for about 5 minutes until the prawns are pink
5. Serve sprinkled with lime juice and garnish with sliced chilli and chopped coriander leaves.
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