King Prawns with Red Curry Sauce

King prawns with red curry sauce served on top with sweet-corn noodles and mixed fruits salsa.

Serves: 4

Preparation Time: 30 minutes

The major ingredients of Thai curries are fresh herbs, which consists of garlic, galangal, coriander roots, lemongrass and kaffir lime peel.

This mild curry dish with rich creamy texture is most popular with prawns but also good with fish (seabass or monkfish is best) or duck (adding pineapple, apple and grapes. This adds a touch of sweetness to the dish.

Ingredients

Main Dish

454g (1lb) King Prawns, shelled and deveined with heads left on
1 jar (280ml) Tuk Tuk Foods Thai Red Curry Sauce
150ml Water

Sweet-Corn Noodles

300g sweet-corn noodles
2 tbsp vegetable oil

Mixed Fruits Salsa

1 apple, peeled, seeded and cut into bite-sized chunks
100g regular pineapple, peeled, cored and diced
25g fresh redcurrant
1tbsp Fresh squeezed lime juice and lime zest
½ clove garlic, chopped

For The Garnish

10 Thai sweet basil leaves
1 kaffir lime leaves, finely sliced

Method

1. Heat the red curry sauce and add 150ml water in a wok.
   
   
2. Allow it to simmer for about 2 mins, and then add king prawns and cook until cooked through and an aroma develops.
   
   
3. Add the kaffir lime leaf, and then remove from the heat.
   
   
4. Boiled the sweet-corn noodles for 30 second, then drain.
   
   
5. Mixed all the fruits salsa ingredients together and set aside.
   
   
6. Arrange the prawns in a serving dish on a bed of sweet-corn noodles, sprinkled with Thai sweet basil leaves. Then pour mixed fruits salsa aside the prawn's curry.