Prawn thai curry

  • 8 big prawns, heads chopped off and shells removed, vain removed, tail trimmed
  • 200 ml of coconut milk
  • 2 tablespoon of red curry paste
  • 2 cloves of garlic, minced
  • 2 lime leaves
  • 1 red onion, sliced
  • 1 teaspoon of brown sugar
  • 1 tablespoon of fish sauce
  • 1 tablespoon of lemon juice
  • 1 tablespoon of oil
  • 1/3 cup of coconut flakes
  • 150 grams of cherry tomatoes, halved
  • 1 cup of cauliflower, cooked and chopped into bite size pieces
  • basil leaves

  1. Heat oil in a wok, add garlic and red curry paste, fry 1-2 minutes till fragrant, add red onion, lime leaves and coconut milk. Let it boil, reduce heat and place prawns in a wok.
  2. Simmer 6 minutes, add brown sugar, fish sauce, lemon juice, cauliflower, half of coconut flakes and cherry tomatoes.
  3. Simmer 2 more minutes.
  4. Serve with jasmine rice, garnished with remaining coconut flakes and basil leaves.