Thai Curry Prawns
A Nick Dewar Special - enjoyed at Oleander St. December 2014. A dinner party with Chris and Mardi, Ewan, Todd and Patrick.
Made spicy hot with goat pepper by Nick.
1 (400g) tin coconut milk
1 jar red Thai curry paste
1 fresh red chilli pepper, seeded and minced
1 tbsp vegetable oil
1/2 onion chopped
24 medium peeled prawns
Freshly chopped Thai basil or coriander
optional - sliced red or yellow bell peppers
-Heat vegetable oil in wok or pot and sautée onions and peppers if using til soft - about 3-5 minutes.
-Pour coconut milk into a pot and warm slowly over low heat.
-Stir in red Thai curry paste and allow it to dissolve in the milk.
- Add diced chilli peppers and prawns.
-Slowly bring to a simmer over medium low heat, stirring frequently for 5-6 minutes or until the prawns are cooked through.
Serve with rice or noodles.