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
Step 1
  1. 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.
  2. Add the nam pla (fish sauce), salt, sugar and remaining coconut milk to the sauce. Simmer for 5 minutes more.
  3. Add the prawns and cherry tomatoes. Simmer very gently for about 5 minutes until the prawns are pink and tender.
  4. 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

Other Recipes

Crispy Fried Rice Vermicelli

Thai Beef Salad

Nam Prik Ong (Ground Pork in Red Sauce)

Siam Shrimp Kabob with Pineapple Rice

Honey Roast Duck

Lobster in Crab Sauce

Stir Fried Chicken with Tomato and Egg

Mee Grob (Crisp Thai Noodles)