Amanda Laird: Yellow curry prawns with coconut

Picture / Babiche Martens

Serves 4

6-8 large prawns per person
1 Tbs yellow curry paste
2 lime leaves
1 cup coconut cream
2 tsp palm sugar
2 tsp fish sauce
juice of one lemon
1/2 cup shredded coconut
Fresh coriander to garnish

1. In a hot pan, stir the curry paste for a moment to release the flavours, then add the coconut cream. While gently simmering, drop in the prawns then remove when colour changes - let cool then carefully peel.

2. Add leaves, sugar, fish sauce, lemon juice and coconut to the sauce, stir and continue to simmer. After 10 minutes, replace the prawns and after 2 minutes turn off the heat. Garnish with fresh coriander leaves.