ingredients

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• ✓16 fresh prawns (king prawns), peeled and deveined
• ✓300ml coconut milk
• ✓1 tablespoon red curry paste
• ✓1 tablespoon chilli garlic paste
• ✓1 tablespoon fish sauce
• ✓1 teaspoon brown sugar
• ✓5 kaffir lime leaves
• ✓1 handful basil leaves
• ✓1 large chilli, sliced into long pieces
• ✓2 garlic cloves, crushed
• ✓1 onion, diced
• ✓1 spring onion stalk, finely diced
• ✓1 tbsp olive oil
• ✓1/2 a lime juiced

method

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1. 1

   Heat olive oil in a deep hot pot.

2. 2

   Fry garlic, onion and chilli in the pot for 2 minutes or until onions become translucent.

3. 3

   Boil coconut milk in the pot for 4 minutes on medium heat.

4. 4

   Add red curry paste and chilli paste and stir for 2 minutes.

5. 5

   Add fish sauce, sugar and kaffir lime leaves and lime juice and cook for a further 2 minutes.

6. 6

   Add prawns for 4-5 minutes or until fully cooked through. Remove kaffir lime leaves and stir well.

7. 7

   Turn heat off and add basil leaves.

8. 8

   Garnish with spring onion and serve with rice.