Prawn Yellow Curry
This delicious Thai Prawn Yellow Curry has prawns, potatoes and cherry tomatoes in rich aromatic flavours. Check it out now! Recipe by Asian Inspirations.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Wok
- Stove
- Saucepan
- Rice cooker
- Wooden spoon
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Serving bowl
Ingredients
- 16 fresh prawns (peeled and deveined; leaving tail intact)
- 400ml TCC Coconut Milk
- 5 tbsp Valcom Yellow Curry Paste
- 1 cup water
- 4 tsp vegetable oil
- 1 tbsp Squid Brand Fish Sauce
- ¼ tsp sugar
- 3 medium-sized potatoes (cooked and cut into quarters)
- 100g cherry tomatoes
- 2 tbsp kaffir lime leaves
- Coriander leaves (chopped, to garnish)
- Red chilli (chopped, to garnish)
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