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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.
Garnish with fresh kaffir lime leaves. Serve with rice. These prawns are not meant to be swimming in sauce but rather coated in the sauce.
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