Ingredients:

  • 1 pound (450 g) large prawns, peeled and deveined
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 can (14 oz / 400 ml) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1-2 fresh red chilies, finely chopped
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving

Instructions:

  1. Season the prawns with salt and pepper.
  2. In a large skillet, heat vegetable oil over medium-high heat.
  3. Add minced garlic and grated ginger to the skillet; sauté until fragrant (about 1 minute).
  4. Stir in red curry paste, mixing thoroughly with the aromatics.
  5. Pour in the coconut milk, fish sauce, and brown sugar, then stir to combine and reduce to a simmer.
  6. Add the seasoned prawns to the sauce, cooking until prawns are pink and cooked through (approximately 5-7 minutes).
  7. Taste and adjust seasoning with more fish sauce or sugar if desired.
  8. Garnish with fresh cilantro and serve immediately with lime wedges.