This has to be the fastest curry known to anyone! Not only is it fast, it's also pretty healthy and packed full of flavour too!
Place a Karhai or medium sized pan over a medium to high heat.
Add the curry paste and coconut milk and stir well to combine whilst the coconut cream dissolves, approximately 1 Minutes.
Add the prawns and cook over a medium heat until they turn pink and go firm, roughly 2 Minutes.
Serve with your choice of accompaniment, or just many other dishes!
Don't allow the coconut milk to come to a boil, this will result in loss of flavour. Prawns with the shells left on will give this dish more of the seafood aroma, however peeling them can be tricky for the un-trained so go with your preference. You can however buy peeled but tail left on so you can pick them up with your hands.
Ingredients
Directions
Place a Karhai or medium sized pan over a medium to high heat.
Add the curry paste and coconut milk and stir well to combine whilst the coconut cream dissolves, approximately 1 Minutes.
Add the prawns and cook over a medium heat until they turn pink and go firm, roughly 2 Minutes.
Serve with your choice of accompaniment, or just many other dishes!
Authentic delish and simple to make xxx success!!!????????????