Thai Red Prawn Curry



2 tbls oil

6 large prawns, cleaned with tails intact

1 green chilli, chopped

2 Pandan leaves

25g Thith Batu top marked with cross with a knife

1 capsicum, sliced

3 tsps Thai Red Curry Paste

100g MA’s Classic Coconut Milk



1. Heat oil in a pan and add green chilli, pandan leaf and vegetables

2. Add prawns; saute for 1 minute

3. Add ½ the curry paste and 50 ml water

4. Add coconut milk and simmer for 2 minutes.

5. Add the remainder of the curry paste and simmer until prawns are cooked through.

6. Adjust salt to taste and serve.