A spicy thai chilli and coconut prawn dish infused with fresh thai basil, coriander and curry leaves. I serve it with steamed rice and asian steamed greens.
Heat oil in a wok over medium/high heat
Stir fry onion, garlic, chilli, prawns and sambal oelek in the wok for 3 minutes or until prawns change colour.
Add coconut milk, soy sauce, fish sauce and oyster sauce. Bring to the boil. Reduce heat to a simmer for 1 minute.
Stir in curry leaves, thai basil and coriander to wilt. Serve with steamed rice and asian greens.
This is a traditionally hot Thai dish, if you prefer a milder tasting dish remove the seeds from the chilli before adding and add extra coconut milk.