Another wonderfully quick and easy dish, this features prawns in a spicy gravy.

  • 600 ml / 1 pint / 2½ cups coconut milk
  • 30 ml / 2 tbsp yellow curry paste (see Cook’s Tip)
  • 15 ml / 1 tbsp Thai fish sauce
  • 2.5 ml / ½ tsp salt
  • 5 ml / 1 tsp sugar
  • 450 g / 1 lb raw king prawns (jumbo shrimp) peeled, thawed if frozen
  • 225 g / 8 oz cherry tomatoes
  • yellow and orange (bell) peppers, seeded and cut into thin strips
  • chives and juice of ½ lime, to garnish
For yellow curry paste, put into a food processor or blender 6-8 fresh yellow chillies, the chopped base of 1 lemon grass stalk, 4 chopped shallots, 4 chopped garlic cloves, 15 ml / 1 tbsp chopped peeled fresh root ginger, 5 ml / 1 tsp coriander seeds, 5 ml / 1 tsp mustard powder, 5 ml / 1 tsp salt, 2.5 ml / ½ ground cinnamon, 15 ml / 1 tbsp light brown sugar, 30 ml / 2 tbsp sunflower oil. Process to a paste, scrape into a jar, cover, and keep in the refrigerator.
Use cooked prawns (shrimp) for a quick version. Add them after the tomatoes and heat through for 1-2 minutes.
  1. Put half the coconut milk in a wok or pan and bring to the boil. Add the yellow curry paste, stir until it disperses, then lower the heat and simmer for about 10 minutes.
  2. Add the Thai fish sauce, salt, sugar, and remaining coconut milk to the sauce. Simmer for 5 minutes more.
  3. Add the prawns and cherry tomatoes. Simmer very gently for about 5 minutes, until the prawns are pink and tender.
  4. Spoon into a serving dish, sprinkle with lime juice, and garnish with strips of yellow peppers and chives.
Curried Prawns In Coconut Milk