SERVES FOUR TO SIX
- 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.
- 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.
- Add the Thai fish sauce, salt, sugar, and remaining coconut milk to the sauce. Simmer for 5 minutes more.
- Add the prawns and cherry tomatoes. Simmer very gently for about 5 minutes, until the prawns are pink and tender.
- Spoon into a serving dish, sprinkle with lime juice, and garnish with strips of yellow peppers and chives.