Fish and Shellfish Recipes - Prawns with Yellow Curry Paste Recipe

Ingredients

• 600ml/1 pint/2 1/2 cups coconut milk

• 30ml/2 tbsp yellow curry paste

• 15ml/1 tbsp fish sauce

• 2.5ml/1/2 tsp salt

• 5ml/1 tsp sugar

• 450g/1lb raw king prawns (jumbo shrimp), thawed if frozen, peeled and deveined

• 225g/8oz cherry tomatoes

• juice of 1/2 lime

• red (bell) peppers, seeded and cut into thin strips, and fresh coriander (cilantro) leaves, to garnish

Serves 4-6

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Method:

1. Put half the coconut milk in a wok or large pan and bring to the boil. Add the yellow curry paste and stir until it disperses. Lower the heat and simmer gently for about 10 minutes.

2. Add the fish sauce, salt, sugar and remaining coconut milk to the sauce. Simmer for 5 minutes more.

3. Add the prawns and cherry tomatoes. Simmer 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 pepper and coriander.

Note: Fish and shellfish, such as prawns, and coconut milk, were made for each other. This is a very quick recipe if you buy the yellow curry paste ready-made. It keeps well in a screw-top jar in the refrigerator for up to four weeks.

Cook's Tips:  Unused coconut milk can be stored in the refrigerator for 1-2 days, or poured into a freezer container and frozen. If making your own coconut milk, instead of discarding the spent coconut, it can be reused to make a second batch of coconut milk. This will be of a poorer quality and should only be used to extend a good quality first quantity of milk. Leave newly made coconut milk to stand for 10 minutes. The coconut cream will float to the top - skim off with a spoon.