June 07, 2016


Coconut milk - 600 ml
Raw king prawns - 450 gms (shelled, tails left intact and deveined)
Fish sauce - 1 tbsp
Yellow curry paste - 2 tbsp
Salt - 1/2 tsp
Granulated sugar - 1 tsp
Cherry tomatoes - 225 gms
LIme juice - 1/2

For Garnishing:
Red chilli strips - 2
Fresh coriander leaves


  • Put half the coconut milk into a pan or wok and bring to the boil over a medium heat.
  • Add yellow curry paste to the warmed coconut milk, stir until it dissolves, then simmer for about 10 minutes.
  • Add the fish sauce, salt, sugar and remaining coconut milk. Simmer for 5 minutes more or until the sauce thickens.
  • Add the prawns and cherry tomatoes. Simmer very gently for 5 minutes until the prawns are pink and tender.
  • Serve sprinkled with lime juice and garnished with chillies and coriander leaves.

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