With shell-on prawns and bold Thai flavours
Serves: 4
Prep time: 10 mins | Cook time: 15 mins
Ingredients:
• 600g prawns, shell-on, deveined, butterflied
• 1 tbsp coconut oil
• 1 onion, finely sliced
• 2 cloves garlic, minced
• 1 tbsp red curry paste
• 1 can (400ml) coconut milk
• 1 tbsp fresh lime juice
• Fresh coriander, to serve
Method:
1. Sear the prawns: In a large pan or wok, heat the coconut oil until hot. Add the prawns shell-side down and sear for 1–2 minutes per side until they start to caramelise and release flavour into the pan. Remove and set aside.
2. Build the curry base: In the same pan, add the onion and sauté until soft. Add garlic and red curry paste, frying for 1–2 minutes to release the aromas.
3. Simmer: Pour in coconut milk and lime juice. Simmer gently for 5 minutes to bring everything together.
4. Finish the curry: Return the prawns (and any juices) to the curry. Simmer for 3–5 minutes until prawns are just cooked through.
5. Serve: Spoon over steamed jasmine rice and top with fresh coriander.