Ingredients:

  • 1 lb (450g) large prawns, peeled and deveined
  • 2 tablespoons (30ml) vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1-2 green chilies, slit (adjust to taste)
  • 1 tablespoon (15g) red curry paste
  • 1 can (14 oz/400ml) coconut milk
  • 1 tablespoon (15ml) fish sauce
  • 1 teaspoon (5g) brown sugar
  • Juice of 1 lime
  • Fresh cilantro, for garnish (to taste)
  • Cooked jasmine rice or basmati rice
  • Lime wedges

Instructions:

  1. Prepare the Ingredients: Peel and devein the prawns. Set aside. Chop onion, mince garlic, and grate ginger.
  2. Sauté Aromatics: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chopped onion and sauté until translucent. Stir in minced garlic, grated ginger, and green chilies. Cook until fragrant.
  3. Add Curry Paste: Stir in red curry paste, cooking for an additional minute to bring out the flavors.
  4. Create the Sauce: Pour in coconut milk and stir to combine. Add fish sauce, brown sugar, and lime juice. Bring to a gentle simmer.
  5. Cook the Prawns: Add the prawns to the skillet, cooking until they turn pink and opaque (about 3-5 minutes).
  6. Taste and Adjust: Taste the sauce, adjusting seasoning with more fish sauce or lime juice as needed.
  7. Serve: Ladle the curry over the cooked rice and garnish with fresh cilantro. Serve with lime wedges on the side.