Thai Red Prawn Curry
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
Step 1
Heat oil in a pan and add green chilli, pandan leaf and vegetables.
Step 2
Add prawns ;sauté for 1 minute
Step 3
Add ½ the curry paste and 50 ml water.
Step 4
Add coconut milk and simmer for 2 minutes.
Step 5
Add the remainder of the curry paste and simmer until prawns are cooked through.
Step 6
Adjust salt to taste and serve.
