Ingredients:

  • 1 lb (450g) large prawns, peeled and deveined
  • 1 can (13.5 oz or 400ml) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 cup (150g) snap peas or green beans
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Fresh cilantro, for garnish

Instructions:

  1. Heat the oil in a large skillet or wok over medium heat.
  2. Add sliced onion, garlic, and ginger; cook until fragrant (about 2-3 minutes).
  3. Stir in the red curry paste into the aromatics for an additional minute.
  4. Add the bell pepper and snap peas; sauté for 2-3 minutes until slightly tender.
  5. Pour in the coconut milk and stir well to combine with the vegetables and curry paste.
  6. Add the prawns and cook until pink and opaque, about 4-5 minutes.
  7. Stir in the fish sauce, brown sugar, and lime juice; mix well and adjust flavors to taste.
  8. Garnish with fresh cilantro and serve hot.