Thai Prawn Curry

Serves: 4
Time: 25 mins


  • 1 tbs olive oil
  • 1kg medium green prawns, peeled, deveined, leaving tails intact
  • 2-3 tbs red curry paste
  • 270g can coconut cream
  • 2 tbs fresh lime juice
  • 1 tbs grated palm sugar
  • 2 kaffir lime leaves (optional)
  • 1/4 cup (60ml) water
  • 1/2 cup fresh coriander leaves

1) Heat 1 tbs olive oil in a frying pan over a high heat. Add 1kg medium green prawns and cook for 2-3 minutes, or until cooked through. Transfer to a plate and set aside.

2) Reduce the heat to medium. Add 2-3 tbs red curry paste, 270g can coconut cream, 2 tbs fresh lime juice, 1 tbs grated palm sugar, 2 kaffir lime leaves (optional) and 1/4 cup (60ml) water to the pan. Cook for 5 minutes.

3) Add prawns, stir until heated. Stir in 1/2 cup fresh coriander leaves. Serve with steamed rice.