Dry Prawn Red Curry
20 mins active prep time, 4 servings
Ingredients (included in delivery)
- 70g Curry Favour Red Curry Paste
- 600g raw prawn cutlets
- 400g snow peas, trimmed
- 165ml coconut cream
- Handful of Thai basil leaves
Ingredients (pantry items)
- 2-3 tbsp light flavoured oil
- 2 tbsp shaved palm sugar
- 3 tbsp fish sauce
- Pinch of salt
- Steamed jasmine rice
Note: This recipe is available to order for delivery Tue-Fri.
In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Light flavoured oil, shaved palm sugar, fish sauce, salt, steamed jasmine rice.
1.Cook curry paste
Season prawns with a pinch of salt. Heat half the oil in a large heavy set saucepan or wok. Stir fry prawns in batches, until just cooked. Set aside.
2. Cook curry paste
Heat remaining oil and cook off the red curry paste for 3-4 minutes on medium heat. Stir constantly before paste becomes fragrant.
2. Cook palm sugar & fish sauce
Add the palm sugar and fish sauce and cook until sugar has dissolved. Stir constantly.
4. Add snow peas
Add the snow peas and stir fry for 2 minutes.
5. Add prawns back to pan
Add the prawns back to the pan and toss to coat with the dry curry sauce.