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Spicy red prawn curry

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

A winter warmer with fresh Australian Prawns.

Spicy red prawn curry recipe

 24 large green Australian Prawns, peeled and deveined, tails intact
 ¼ cup peanut oil
 ½ cup mild Thai red curry paste
 2 tbsp fish sauce
 400 ml can coconut cream
 1 cup fish stock
 200 g sugar snap peas, trimmed
 Juice of 2 limes, plus extra lime to serve
 Steamed jasmine rice, store bought (gluten-free) roti bread & fresh coriander to serve
1

Heat oil in a large deep sided frying pan over a high heat.
Add the curry paste and cook stirring for 1 minute or until fragrant.

2

Add the fish sauce and stir for another minute.

3

Add coconut cream and stock, cook for 4-5 minutes or until thickened.

4

Add the prawns and stir for 3-4 minutes or until prawns are cooked through.

5

Add sugar snap peas and stir through the lime juice.

6

Serve with extra lime, steamed rice, roti and coriander.

Serves 4.