Bring a taste of Thailand to the dinner table with a classic red prawn curry. Warming, fragrant and full of depth, make it your own with your fave additions.
2 tbsp vegetable oil
400ml (14 fl oz) coconut milk
500g (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
Heat the oil in a saucepan over medium heat and cook the paste for a minute or so until it smells yum.
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.
Taste and season with fish sauce to your liking. Top with lime leaves and red chilli, if using. Serve with steamed rice. Enjoy!