Created on 2/24/2023
Ingredients:
- 2 tbsp vegetable oil
- ½ jar Marion’s Kitchen Thai Red Curry Paste
- 14 fl oz coconut milk
- 1 lb prawns, peeled, deveined, tails intact
- 1 cup of vegetables (we used green beans and sliced bamboo shoots)
- 1-2 tsp fish sauce, or to taste
- shredded makrut leaves, to serve (optional)
- finely sliced fresh red chilli, to serve (optional)
- steamed rice, to serve
Instructions:
Step One: Heat the oil in a saucepan over medium heat and cook the paste for a minute or so until it smells yum.
Step Two: Stir through the coconut milk. Add prawns, vegetables and 1/2 cup of water. Bring to a gentle simmer and cook for 8-10 minutes or until your chosen additions are cooked through.
Step Three: Taste and season with fish sauce to your liking. Top with lime leaves and red chilli, if using. Serve with steamed rice. Enjoy!