This Marry Me Prawn Sandwich is rich, bold and completely irresistible. Juicy prawns are simmered in a creamy Thai red curry sauce made by blending every component of the Marion’s Kitchen Thai Red Curry Kit for maximum flavour with minimal effort. The addition of sun-dried tomatoes brings a savoury depth that pairs perfectly with garlic, coconut milk and fragrant spices. Finished on toasted sourdough with peppery rocket and parmesan, this is the kind of sandwich that feels fancy but is surprisingly easy to make.
2 slices sourdough bread
300g medium size prawns, peeled and deveined
3 garlic cloves, finely chopped
100g sun-dried tomatoes, drained and roughly chopped
1 x Marion’s Kitchen Thai Red Curry Meal Kit , which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS AND CHILLI
– BAMBOO SHOOTS
Freshly grated parmesan, to serve
Chopped parsley, to serve
- Add all components of the Marion’s Kitchen Thai Red Curry Kit , including the coconut milk, red curry paste, and bamboo shoots, to a blender. Blend until smooth and set aside.
- Heat a frying pan over medium heat with a small drizzle of oil. Add the garlic and cook for 30 seconds until fragrant.
- Add the prawns and cook for 1-2 minutes on each side until just cooked through. Remove the prawns from the pan and set aside.
- Pour the blended red curry sauce into the same pan and add the sun-dried tomatoes and the DRIED THAI HERBS AND CHILLI then simmer gently for 4-5 minutes until the sauce thickens slightly and becomes glossy.
- Return the prawns to the pan and toss to coat them evenly in the sauce. Cook for a further 1-2 minutes until warmed through.
- Toast the sourdough slices until golden. Spoon the creamy prawn mixture generously over the toast.
- Finish with a sprinkle of parsley and a generous shaving of parmesan. Serve immediately.
