Thai Prawn Red Curry

Ingredients

• 1 tbsp olive oil
• 1 kg medium green prawns, peeled and deveined leaving tails intact
• 3 tbsp AYAM™ Thai Red Curry Paste
• 270ml AYAM™ Coconut Cream
• 2 tbsp fresh lime juice
• 1 tbsp grated palm sugar
• 2 kaffir lime leaves (optional)
• ¼ cup (60ml) water
• ½ cup fresh coriander leaves, to garnish
• In a deep pan, heat the olive oil over high heat. Add prawns and cook for 2-3 minutes or until just cooked through. Transfer to a plate and set aside.
• Reduce heat to medium Add the curry paste, coconut cream, lime juice, palm sugar, kaffir lime leaves (optional) and water to the pan. Cook for about 5 minutes until fragrant.
• Add cooked prawns and stir until slightly simmering. Garnish with coriander leaves, and serve with steamed rice.