Yellow curry prawns with coconut
Photo by Babiche Martens
- In a hot pan, stir the curry paste for a moment to release the flavours, then add the coconut cream.
- While gently simmering, drop in the prawns, then remove when colour changes - let cool then carefully peel.
- Add kaffir lime leaves, sugar, fish sauce, lemon juice and coconut to the sauce, stir and continue to simmer.
- After 10 minutes, replace the prawns and after 2 minutes turn off the heat. Garnish with fresh coriander leaves.