Thai Coconut Curry Prawns
Servings: 6
- 1 tsp oil
- 6 green onions (spring onion) whites and greens separated, chopped
- 2 long red chili's seeds removed
- 3 tbsp Thai red curry paste
- 3 cloves garlic, minced
- 1 kg green prawns, peeled and veins removed
- 250 mls light coconut milk
- 3 tsp fish sauce
- 1/3 cup fresh coriander, chopped
- salt to taste
In a large nonstick skillet, heat oil on medium-high. Add onion whites and red curry paste and sauté one minute. Add prawns and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce
and mix well. Simmer about 2-3 minutes, until prawns are cooked through. Remove from heat, mix in onion greens, chili and coriander . Serve over rice and enjoy!
* Prawns can be substituted for Chicken or Fish.
Image with chicken
