Prep Time: 4 mins| Cook Time: 5 mins| Serves: 2 pax
Ingredients
- 350g large Ming prawns, peeled and deveined
- 2 tbsp Thai red curry paste
- 180ml coconut milk
- 1 tbsp fish sauce
- 1 tsp coconut sugar or palm sugar
- 3 kaffir lime leaves, torn
- 1 fresh lemongrass stalk, bruised
- 1 tbsp neutral oil
- 10 fresh Thai basil leaves
- 1 red chilli, sliced for garnish
- 1 tbsp fresh lime juice
Instructions
- Fry the curry paste
Heat neutral oil in a wok or saucepan over medium-high heat. Add Thai red curry paste and stir-fry for 1 minute until paste is fragrant and slightly darkened. - Build the sauce
Pour in coconut milk. Add torn kaffir lime leaves and bruised fresh lemongrass stalk. Stir to combine and bring to a gentle simmer. - Season the sauce
Season with fish sauce and coconut sugar or palm sugar. Taste and adjust — it should be creamy, mildly spicy, and balanced. - Cook the prawns
Add large Ming prawns, peeled and deveined. Simmer gently for 3–4 minutes until prawns are pink and just cooked through. Do not overcook. - Finish and garnish
Remove from heat. Add fresh lime juice and stir through. Discard lemongrass stalk. Ladle into bowls, garnish with fresh Thai basil leaves and red chilli, sliced for garnish. Serve immediately.
Cooking Tips
Don't boil the curry sauce vigorously once coconut milk is added — a gentle simmer keeps it silky and prevents splitting.
Suggested Food Pairing
- Steamed jasmine rice or rice vermicelli noodles
- Roti canai or warm flatbread for dipping
- Fresh cucumber slices to balance the heat
From our ocean to your table in minutes. Discover the freshest Ming Prawns and more premium seafood at sunnyfish.my — because every great curry starts with great seafood!