Prawn Red Thai Curry
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- (400 g) cans coconut milk
- 2 Tbsp
- thai red curry paste
- 1 Tbsp
- fish sauce (15ml)
- fresh long red chili, finely chopped
- large prawns, raw, peeled and deveined
1Combine coconut milk, curry paste, fish sauce and chilli in a wok.
Slowly bring the boil over medium low heat, stirring occasionally.
2Reduce heat to low; add prawns.
Cook, uncovered, stirring, about 10 minutes or until prawns are cooked.
3Serve with hot jasmine rice.