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600g prawns, shelled and de-veined
2 cups coconut milk
1 tablespoon yellow curry paste (Nam
Phrik Kaeng - refer More Thailand Recipes)
2 fresh chilies, de-seeded and sliced
½ cup cherry tomatoes
2 tablespoons fish sauce (nam pla)
1 tablespoon sugar
1 teaspoon salt
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Method:
Put ½ cup of coconut milk into a wok or
pan, bring to boil over medium heat, stirring constantly, and boil for
5 minutes. Add the curry paste, stir well, and simmer for 10
minutes. Then, add the fish sauce, sugar, salt and remaining
coconut milk and simmer for 10 more minutes, stirring regularly.
Finally, put in the chilies, tomatoes and prawns, bring to a boil and
remove from heat. Serve with steamed hot fragrant rice.
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