Bring a taste of Thailand to the dinner table with a classic red prawn curry. Warming, fragrant and full of depth, make it your own with your fave additions.
2 tbsp vegetable oil
½ jar Marion’s Kitchen Thai Red Curry Paste
400ml (14 fl oz) coconut milk
500g (1 lb) prawns, peeled, deveined, tails intact
1 cup of vegetables (we used green beans and sliced bamboo shoots)
1-2 tsp fish sauce, or to taste
shredded makrut leaves, to serve (optional)
finely sliced fresh red chilli, to serve (optional)
steamed rice, to serve
- Heat the oil in a saucepan over medium heat and cook the paste for a minute or so until it smells yum.
- Stir through the coconut milk. Add prawns, vegetables and 1/2 cup of water. Bring to a gentle simmer and cook for 8-10 minutes or until your chosen additions are cooked through.
- Taste and season with fish sauce to your liking. Top with lime leaves and red chilli, if using. Serve with steamed rice. Enjoy!
