Dinner ready on the plate in 20 mins ….. I luv❤
800 g Cape Point shelled, cleaned prawn meat
2 1/2 tbsp butter
2 x bunches spring onion diced
3 tsp garlic, ginger & chilli paste
1 x 50 sachet tomato paste
1 x 50 g sachet ( A Taste of Thai ) red curry paste
Sprinkle of fish sauce
1 x 400 ml can coconut cream
10 lime leaves
Fresh chopped coriander
In a saucepan with your butter sauté onions, garlic/chilli/ginger paste until tender.
Add tomato purée and Thai curry paste cook for 2 mins.
Add prawn meat and sauté further for 3 mins then add lime leaves and coconut cream. Simmer for 5 mins.
Serve with basmati rice.
Prepared, tried and tested by: Gail Haselsteiner