Thai Yellow Curry with PRAWNS

prawn curry

prawn curry prawn curry

  • 2 teaspoons peanut oil
  • 1 large brown onion, chopped
  • 2 garlic cloves, crushed
  • 4 tablespoons Thai yellow curry paste
  • 270ml can light coconut milk
  • 3 long red chilli’s, thinly sliced
  • 800g medium prawns, peeled, deveined, tails intact
  • 100g green beans, trimmed, cut into 4cm lengths
  • steamed basmati rice, to serve
  1. Heat oil in a large saucepan or wok over medium-high heat. Cook onion and garlic for 3 to 4 minutes or until onion is softened. Add curry paste. Cook for 1 minute or until fragrant.
  2. Add coconut milk and 2 of the sliced chilli’s. Simmer for 10 minutes or until sauce has thickened slightly.
  3. Add prawns and beans. Simmer for 3 to 5 minutes or until prawns are cooked through and beans tender. Top with remaining chilli. Serve with rice.
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