Ingredients:

  • 1 lb large prawns, peeled and deveined
  • 1 tbsp neutral oil
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 13½ oz full-fat coconut milk
  • 2 tbsp red curry paste
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 lime, juiced

Instructions:

  1. Pat the prawns completely dry with paper towels. Heat the neutral oil in a 12-inch skillet over medium-high heat until it shimmers.
  2. Add the prawns in a single layer, season with 1/2 tsp salt and 1/4 tsp cracked black pepper, and sear for 1-2 minutes per side until they turn opaque pink and reach an internal temperature of 145°F (63°C). Remove prawns from the pan and set aside on a plate.
  3. Reduce the heat to medium. In the same pan, add the minced garlic and grated ginger; stir-fry for 30-60 seconds until fragrant and the garlic is pale gold.
  4. Stir in the red curry paste and cook for 1 minute.
  5. Pour in the coconut milk and whisk in the brown sugar and fish sauce. Bring to a gentle simmer for 2-3 minutes until the sauce thickens slightly.
  6. Return the seared prawns to the pan and toss to coat in the sauce. Turn off the heat and stir in the lime juice.