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.