Thai Prawn Curry


  • 1kg prawns – shelled and de-veined
  • 40ml Spar sunflower oil
  • 30ml red curry paste
  • 400ml coconut milk
  • 4 – 6 lime leaves
  • 5 – 7ml sugar
  • Salt to season
  • Handful of fresh basil
  • Handful of coriander


Here’s how:

  1. Heat the sunflower oil on medium in a 30cm pot.
  2. Add the red curry paste and sauté for a few seconds taking care not to burn the paste.
  3. Pour the coconut milk and add the lime leaves, sugar and salt.
  4. Bring the sauce up to the boil and add the prawns.
  5. Simmer until the prawn tails begin to curl and switch off the heat.
  6. Sprinkle the fresh basil and coriander over the prawns.
  7. Toss lightly and serve with jasmine rice.