2 tbls oil6 large prawns, cleaned with tails intact
1 green chilli, chopped
2 Pandan leaves
25g Thith Batu top marked with cross with a knife and Thalana Batu
1 capsicum, sliced
3 tsps Thai Red Curry Paste
100g MA’s Classic Coconut Milk
Heat oil in a pan and add green chilli, pandan leaf and vegetables.
Add prawns ;sauté for 1 minute
Add ½ the curry paste and 50 ml water.
Add coconut milk and simmer for 2 minutes.
Add the remainder of the curry paste and simmer until prawns are cooked through.
Adjust salt to taste and serve.