Ingredients
- 700g green prawns, cleaned
- 4 tbsp Valcom yellow curry paste
- 400ml coconut milk
- 2 tbsp oil
- 250g cherry tomatoes, halved
- 1 tbsp sugar
- 150g snow peas
- 1 tbsp lime juice
- 1 cup shredded coconut, toasted
- 2 tbsp coriander leaves
- 1 long red chilli, sliced
- 1 lime, quartered
- Rice to serve
Method
- Using a deep large frypan, heat oil on medium heat. Fry curry paste for 2-3 minutes until it becomes fragrant. Pour in coconut milk and simmer on low for approximately 5 minutes.
- Place in halved tomatoes and half of the toasted shredded coconut. Continue to simmer for 2-3 minutes. Add the prawns and snow peas to the pan and continue cooking until prawns are just cooked, approximately 2 minutes.
- Stir through lime juice, then sprinkle with the remaining toasted coconut.
- Serve the prawn curry topped with coriander leaves, red chilli slices, a lime wedge and steamed rice.
Product used in recipe
- Valcom - Valcom Curry Paste Yellow
