World Cuisine

  • 3 tablespoons groundnut oil
  • 1 recipe quantity ready-made or homemade Thai yellow curry paste (see below)
  • 125 ml (4 fl oz) water
  • 250 ml (8 fl oz) canned coconut milk
  • 20 raw peeled king prawns
  • 2 teaspoons Thai fish sauce (nam pla)
  • 1 teaspoon lime juice
  • salt and black pepper
  • 2 red chillies, deseeded and finely sliced
  • 1 tablespoon chopped coriander

Heat the oil in a wok over a low heat. Add the curry paste and stir-fry for 4 minutes, until the paste is fragrant. Stir the measurement water into the curry paste, bring to the boil and cook over a high heat for 2 minutes to reduce the paste.

Stir the coconut milk into the curry paste, then add the prawns. Cook the curry over a medium heat, stirring occasionally, for about 6 minutes or until the prawns turn pink and are cooked through.

Stir in the fish sauce and lime juice, and season to taste with salt and pepper. Transfer to a warm serving plate. Garnish with the sliced chillies and coriander, and serve with rice, if liked.

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