Curry Coconut Prawns
16 min·Thai
Curry Coconut Prawns
Ingredients
Main
- 1 tbsp peanut oil
- 24 medium green prawns, peeled leaving tails intact, deveined
- 2 tbsp mild curry paste
- 1 fresh red birdseye chilli, finely chopped
- 1 bunch snake beans, cut into 5cm lengths
- 200ml coconut milk
- 1 tbsp fresh lime juice
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 4 green shallots, ends trimmed, thinly sliced diagonally
- 1/2 cup loosely packed coarsely chopped fresh coriander
- Steamed jasmine rice, to serve
- 30g (1/2 cup) bean sprouts
- Fresh coriander leaves, to garnish
Instructions
3 steps
- 1
Heat the oil in a wok over high heat until just smoking. Add prawns and stir-fry for 5 minutes or until they curl and change colour. Add the curry paste and chilli and stir-fry for 1 minute or until fragrant. Add the beans, coconut milk, lime juice, fish sauce and sugar, and stir-fry for 5 minutes or until the beans are bright green and tender crisp.
11 min - 2
Remove from heat. Add shallots and coriander, and toss to combine.
0 - 3
Spoon the rice among serving bowls. Top with curry and sprinkle with bean sprouts and coriander. Serve immediately.
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Progress
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