Spicy Red Australian Prawn Curry

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  • 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.

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