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Thai prawn curry

Aldo Zilli
Spicy and spectacular, enjoy Aldo Zilli's temptingly fragrant Thai prawn curry

Thai prawn curry

Method

1. Heat the olive oil in a pan over a medium heat and fry the garlic and shallots for 2 minutes.

2. Stir in the Thai green curry paste and cook for a further 2 minutes, stirring continuously.

3. Add the fish stock and simmer for 15 minutes over a medium heat. Stir in the coconut milk and simmer for a further 15 minutes.

4. Add the prawns and cook for 10 minutes, until the prawns have turned pink.

5. Stir in the chopped coriander and serve with coconut rice.

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Serves: 4

Prep: 5 min
Cook: 45 min

Ingredients
1 tsp Olive oil
1 garlic clove, finely chopped
5 Shallots, finely chopped
2 tbsp Thai green curry paste
3 tbsp fish stock
400ml can coconut milk
20 raw tiger prawns, peeled (heads left on) and deveined
2 tbsp chopped Coriander
coconut rice, to serve