Curried Prawns in Coconut Milk
Another wonderfully quick and easy dish, this features prawns in a spicy coconut grafy.
Ingredients
- 600mI / 1 pint / 2½ cups coconut milk
- 30ml / 2 tbsp yellow curry paste (see Cook's Tip)
- 15ml / 1 tbsp nam pla (fish sauce)
- 2.5ml / ½ tsp salt
- 5ml / 1 tsp sugar
- 450g / 1Ib raw king prawns peeled, thawed if frozen
- 225g / 8oz cherry tomatoes
- fresh yellow and orange peppers, seeded and cut into thin strips, chives and juice of ½ lime, to garnish
Preparation
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- Put half the coconut milk in a wok or saucepan and bring to the boil. Add the yellow curry paste, stir until it disperses, then lower the heat and simmer for about 10 minutes.
- Add the nam pla (fish sauce), salt, sugar and remaining coconut milk to the sauce. Simmer for 5 minutes more.
- Add the prawns and cherry tomatoes. Simmer very gently for about 5 minutes until the prawns are pink and tender.
- Spoon into a serving dish, sprinkle with lime juice and garnish with strips of yellow peppers and chives.
VARIATION
Use cooked prawns for a quick version of this dish. Add them after the tomatoes and heat through for a minute or two.
COOK'S TIP
To make yellow curry paste, put into a food processor or blender 6-8 fresh yellow chillies, the chopped base of 1 lemon grass stalk, 4 chopped shallots, 4 chopped garlic cloves, 15ml / 1 tbsp chopped peeled fresh root ginger, 5ml / 1 tsp coriander seeds, 5ml / 1 tsp mustard powder, 5ml / 1 tsp salt, 2.5mI / ½ tsp ground cinnamon, 15ml / 1 tbsp light brown sugar and 30ml / 2 tbsp sunflower oil. Process to a paste, scrape into a glass jar, cover and keep in the fridge.
Serves 4-6