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| Curried prawns in coconut milk |
ingredients
- 600ml/1pt coconut milk
- 2 tablespoons Thai curry paste
- 1 tablespoon Thai fish sauce
- 1⁄2 teaspoon salt
- 1 teaspoon granulated sugar
- 450g/1lb king prawns, peeled and deveined, but with tails left intact
- 225g/8oz cherry tomatoes
- 1 fresh red chilli, seeded
- and chopped
- juice of 1⁄2 lime
serves 4
- Pour half of the coconut milk into a pan or wok, and bring to the boil. Add the curry paste, stir until it disperses, then simmer for about 10 minutes.
- Add the fish sauce, salt, sugar and remaining coconut milk. Simmer for another 5 minutes.
- Add the prawns, cherry tomatoes and chilli. Simmer gently for about 5 minutes until the prawns are pink and tender. Serve immediately, sprinkled with the lime juice.
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