Thai Red Prawn Curry
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Thai Red Prawn Curry
Recipe by Louis Tikaram
Ingredients
50 ml Squeaky Gate extra virgin olive oil
1 tbsp red curry paste
2 chilies, finely chopped
2 lemongrass stalks, bruised
10 lime leaves
600 ml Coles coconut milk
3 tsp fish sauce
1 tbsp palm sugar
10 Coles raw tiger prawns, peeled, deveined, tails intact
1 cup picked Thai basil
Pinch of Coles sea salt
Pinch of Coles black pepper
Method
Heat the oil in a large saucepan over medium-high heat. Add the red curry paste and stir until fragrant.
Season with palm sugar and cook until fully dissolved.
Add the chopped chilies, lime leaves, and bruised lemongrass. Stir in the coconut milk and fish sauce. Season to taste and bring to a boil.
Reduce the heat to low and simmer for 5 minutes to let the flavours develop.
Add the prawns and simmer until just cooked, approximately 4 minutes.
Stir in the Thai basil.
Serve the Thai red prawn curry immediately.
