Wok-fried Prawns with Red Curry Sauce | Marion's Kitchen
Wok-fried Prawns with Red Curry Sauce | Marion's Kitchen
Ingredients
Sauce
- 1 x Marion's Kitchen Thai Red Curry, which includes:
- – THAI RED CURRY PASTE
- – COCONUT MILK
- – DRIED THAI HERBS & CHILLI
- – BAMBOO SHOOTS
Prawns
- 4 tbsp vegetable or canola oil
- 2 garlic cloves, finely chopped
- 24 large prawns (shrimp), peeled and deveined
- 3 makrut lime leaves, finely sliced
- 1 long red chilli, finely sliced
- 1 spring onion (scallion), trimmed
Instructions
- 1
Prepare the spring onion by finely slicing it lengthways and placing the strips in cold water. The spring onion will curly up into pretty strands while it soaks.
- 2
For the red curry sauce, heat 2 tbsp of oil in a small saucepan over medium heat and fry my THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.
1 min - 3
Add the COCONUT MILK and DRIED THAI HERBS & CHILLI. Simmer for two minutes then remove from heat. Set aside while you cook the prawns.
2 min - 4
Heat the remaining 2 tbsp of oil in a wok over high heat. When the wok is just starting to smoke, add the garlic and stir-fry for half a minute.
0.5 min - 5
Add prawns and stir-fry for 2-3 minutes or until they turn opaque and are just cooked through. Remove from heat and place prawns onto a serving platter.
2.5 min - 6
Pour your red curry sauce over the prawns. Top with makrut lime leaves, chilli and spring onion.