1 x Marion’s Kitchen Thai Red Curry, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
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
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.
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.
Add the COCONUT MILK and DRIED THAI HERBS & CHILLI. Simmer for two minutes then remove from heat. Set aside while you cook the prawns.
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. 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.
Pour your red curry sauce over the prawns. Top with makrut lime leaves, chilli and spring onion.