I love prawns and this dish has a subtle lime flavour which is tantalizingly fresh on the palate.
Peel the prawns and devein, leaving the tails on.
Heat the oil in a wok and add the curry paste. Cook for a few seconds.
Add the prawns, lemon grass, chillies, fish sauce, lime leaves, zest, sugar and coconut milk.
Simmer gently until prawns are just cooked through. Do not overcook.
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