• 24 large green Australian Prawns
• ¼ cup peanut oil
• ½ cup mild thai red curry paste
• 2 tablespoons fish sauce
• 1 x 400ml can coconut cream
• 1 cup fish stock
• 200g sugar snap peas, trimmed
• Juice of 2 limes, plus extra lime to serve
• Serve with steamed jasmine rice, store bought roti bread & fresh coriander

Heat oil in a large deep sided frying pan over a high heat. Add the curry paste & cook stirring for 1 minute or until fragrant. Add the fish sauce & stir for another minute. Add coconut cream & stock, cook for 4-5 minutes or until thickened.

Peel & devein the prawns, leaving the tails intact. Add the prawns & stir for 3-4 minutes or until prawns are cooked through. Add sugar snap peas & stir through the lime juice.

Serve with extra lime, steamed rice, roti & coriander. Serves 4.