Thai Prawn Coconut Curry

Evernew recipes

Ingredients

• 1 tsp olive oil
• 1 clove garlic, finely chopped
• 5 shallots, finely chopped
• 2 tbsp Thai green curry paste
• 3 tbsp fish stock
• 400 ml can coconut milk
• 20 raw tiger prawns, peeled (heads left on) and deveined
• 2 tbsp chopped coriander
• coconut rice, to serve

 

Method:

Heat the olive oil in a pan over a medium heat and fry the garlic and shallots for 2 minutes.

Stir in the Thai green curry paste and cook for a further 2 minutes, stirring continuously.

Add the fish stock and simmer for 15  minutes over a medium heat. Stir in the coconut milk and simmer for a further 15 minutes.

Add the prawns and cook for 10 minutes, until the prawns have turned pink.

Stir in the chopped coriander and serve with coconut rice.