1 kg medium green prawns, peeled and deveined leaving tails intact
3 tbsp AYAM™ Thai Red Curry Paste
270ml AYAM™ Coconut Cream
2 tbsp fresh lime juice
1 tbsp grated palm sugar
2 kaffir lime leaves (optional)
¼ cup (60ml) water
½ cup fresh coriander leaves, to garnish
Method
In a deep pan, heat the olive oil over high heat. Add prawns and cook for 2-3 minutes or until just cooked through. Transfer to a plate and set aside.
Reduce heat to medium Add the curry paste, coconut cream, lime juice, palm sugar, kaffir lime leaves (optional) and water to the pan. Cook for about 5 minutes until fragrant.
Add cooked prawns and stir until slightly simmering. Garnish with coriander leaves, and serve with steamed rice.
Serves 4 | 
Prep 15 min | 
Cook 10 min
