• Thai Coconut Curry Prawns

    thai coconut prawns


    • 1 teaspoon olive oil
    • 4 spring onions, chopped with white and green parts separated
    • 1 tablespoon Thai red curry paste
    • 2 cloves garlic, minced
    • 500 grams medium sized prawns, peeled
    • 180-200ml can coconut milk
    • 2 tablespoons fish sauce
    • 1/4 cup fresh cilantro, chopped
    • salt to taste


    1. Heat oil in a large frypan over a medium-high heat
    2. Add white sections of spring onion and red curry paste. Sauté for 1 minute
    3. Add garlic and prawns, season with salt and cook for 2-3 minutes
    4. Add coconut milk and fish sauce. Mix well
    5. Simmer for 2-3 minutes or until prawns are cooked but not rubbery
    6. Remove from heat, mix in green sections of spring onions and cilantro
    7. Enjoy on its own or over either brown or cauliflower fried rice