Today’s recipe from AYAM is perfect for those chilly evenings in!
Serves: 4 | Prep: 15 min | Cook: 10 min
Ingredients
1 tablespoon olive oil
1kg medium green prawns, peeled, deveined, leaving tails intact
3 tablespoons AYAM™ Thai Red Curry Paste
270ml AYAM™ Pure Coconut Cream
2 tablespoons fresh lime juice
1 tablespoon grated palm sugar
2 kaffir lime leaves (optional)
1/4 cup (60ml) water
1/2 cup fresh coriander leaves
Method
- Heat 1 tablespoon olive oil in a frying pan over a high heat. Add 1kg medium green prawns, peeled, deveined, leaving tails intact and cook for 2-3 minutes or until cooked through. Reduce the heat to medium.
- Add 3 tablespoons of AYAM™ Thai Red Curry Paste, 270ml AYAM™ Pure Coconut Cream, 2 tablespoons fresh lime juice, 1 tablespoon grated palm sugar, 2 kaffir lime leaves (optional) and 1/4 cup (60ml) water to the pan. Cook for 5 minutes.
- Add prawns, stir until heated.
- Stir in 1/2 cup fresh coriander leaves.
- Serve with steamed rice.
