Red-Prawn-Curry-930x280px
Recipe courtesy of Love Australian Prawns™

  • 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
1

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.

2

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.

3

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