Curried Prawns in Coconut Milk

I've had prawns in my fridge for a couple of days already but I wanted to try something new this time other than our favorite prawns with garlic and herbs. I went for a help to our Red Hot! cookbook which we got as a present last christmas and which has been resting in a bookshelf till this moment. Actually it was even worse after a while of browsing. I've realized what a treasure was hidden in our bookshelf and my head was full of recipes. Which one to choose???

Laziness won in the end and I chose recipe with most ingredients I had at home. I really wasn't in the mood to run round all local shops looking for missing exotic ingredients! :-) And the result was - Curried Prawns in Coconut Milk. Actually after finishing it I was pretty pleased I chose this recipe - it was just delicious!

As I wrote above my choice was the recipe with MOST ingredients I had at home which means I replaced the yellow curry paste with the green curry paste but this exchange was exceedingly positive.

Curried Prawns in Coconut Milk
Serves 4-6

600ml/21/2 cups coconut milk
30ml/2 tbsp yellow curry paste
15ml/1 tbsp fish sauce
2.5ml/1/2 tsp salt
5ml/1 tsp granulated sugar
450g/1lb king prawns (peeled, tails may leave)
225g cherry tomatoes
juice of 1/2 lime, to serve
2 red chillies, cut into strips, and coriander leaves, to garnish

1 Put half the coconut milk into a pan or wok and bring to the boil.

2 Add the yellow curry paste to the coconut milk, stir unit it disperses, then simmer for about 10 minutes.

3 Add the fish sauce, salt, sugar and remaining coconut milk. Simmer for another 5 minutes.

4 Add the prawns and cherry tomatoes. Simmer very gently for about 5 minutes.

5 Serve the curried prawns sprinkled with lime juice and garnish the dish with chillies and coriander.