Pan Seared Thai Style Tiger Prawns Bound in a Coconut Milk, lemongrass, kaffir lime leaf and red curry sauce

Ingredients

12 Tiger prawns, de-veined
200 ml coconut milk
Sea salt
15 ml lemongrass, chopped finely
15 ml red curry paste
15 ml fresh kaffir lime leaf, julienne
25 ml extra virgin olive oil

Method

• Heat a skillet. Add oil. Add tiger prawns, lemongrass, season, and sauté for 2 minutes.
• Add coconut milk, whisk in red curry paste. Bring to high heat. Add fresh kaffir lime leaf, blend and serve. Prawns should turn pink and be firm to the touch.
• Can be served on a bed of steamed rice. Depending how spicy you like your sauce you can add less or more red curry paste.
  
  
  Serves 2
  
  
  Recipes created by Executive Chef Frank Abbinante