Yellow curry prawns with coconut

Babiche Martens

Ingredients

8 large	Prawns (Main)
1 Tbsp	Yellow curry paste
1 cup	Coconut cream
2 tsp	Palm sugar
2 tsp	Fish sauce
1	Lemon, juiced
½ cup	Shredded coconut
2	Kaffir lime leaves
1 small handful	Fresh coriander, to garnish

Directions

1. In a hot pan, stir the curry paste for a moment to release the flavours, then add the coconut cream.
2. While gently simmering, drop in the prawns, then remove when colour changes - let cool then carefully peel.
3. Add kaffir lime leaves, sugar, fish sauce, lemon juice and coconut to the sauce, stir and continue to simmer.
4. After 10 minutes, replace the prawns and after 2 minutes turn off the heat. Garnish with fresh coriander leaves.