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Serves 2
4 spring onions
100ml coconut cream
100ml water
1 fish stock cube
1 tablespoon of Thai red curry paste
280g large prawns, thawed if frozen and shelled
2 tablespoons of chopped coriander
Salt and ground black pepper
10ml sesame oil
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Heat the oil in a wok or frying pan, add the spring onions and stir fry for 2-3 minutes to soften
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Add the coconut cream, water, stock cube and curry paste and bring to the boil
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Add the prawns and cook over a moderate heat for 5-6 minutes
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Add 1 teaspoon of the coriander and season with salt and pepper
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Serve on a bed of savoury or plain boiled rice, then garnish with the remainder of the coriander
Another delicious Thai recipe. Thai Coconut Prawns are very quick and easy to prepare. There really is no excuse not to eat fresh, healthy and well with meals like this is there!
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