Thai red prawn curry with pawpaw and lime
- 10ml (2 tsp) vegetable oil
- 60ml (¼ cup) Thai red curry paste
- 2 tins coconut milk
- 125ml (½ cup) water
- salt, to taste
- 5cm fresh ginger, sliced
- 2 whole red chillies
- juice of 3 limes
- 5ml (1 tsp) fish sauce
- 12 large prawns, cleaned and shelled
- steamed pak choi
- pawpaw ribbons
- spring onions, sliced
- rice crackers
Heat the oil in a large saucepan over medium heat and add the red curry paste. Fry until fragrant, about 2 minutes.
Add the coconut milk and water, bring to a boil then reduce to a medium heat.
Add the salt, ginger, chillies, lime juice and fish sauce, and simmer for 15 minutes.
Add the prawns and cook until the prawns are pink and cooked through, about 10 minutes.
Serve the curry with steamed pak choi, pawpaw ribbons that have been spritzed with lime, spring onions and puffy rice crackers.
Instead of going for green, why not add spice and a pop of red to your bowls?