Spicy Red Prawn Curry
Delight in the intense flavours of our Spicy Red Prawn Curry. This dish features succulent, wild-caught Australian endeavour prawns simmered in a rich and fiery red curry sauce made with authentic spices, coconut milk, and fresh herbs. Served with aromatic steamed rice, this curry offers a perfect blend of heat and creaminess, creating a deeply satisfying meal for those who appreciate a good kick of spice.
Ingredients
- 24 large raw wild Australian Prawns
- ¼ cup peanut oil
- ½ cup mild Thai red curry paste
- 2 tablespoons fish sauce
- 1 x 400ml can coconut cream
- 1 cup fish stock
- 200g sugar snap peas, trimmed
- Juice of 2 limes, plus extra lime to serve
- Serve with steamed jasmine rice, store bought roti bread & fresh coriander
Method
- Heat oil in a large deep sided frying pan over a high heat. Add the curry paste & cook stirring for 1 minute or until fragrant.
- Add the fish sauce & stir for another minute.
- Add coconut cream & stock, cook for 4-5 minutes or until thickened.
- Peel & devein the prawns, leaving the tails intact.
- Add the prawns & stir for 3-4 minutes or until prawns are cooked through.
- Add sugar snap peas & stir through the lime juice.
- Serve with extra lime, steamed rice, roti & coriander.
Credit
