Kumar’s Thai Red Curry with Tiger Prawns

The combination of lemongrass, gula djawa (palm sugar) and fish sauce gives this Thai curry a fresh, sweet flavour.
The curry is colourful and fiery thanks to the addition of red chilli peppers and is delicious with tiger prawns, fish, chicken or beef.

Red-curry_300

Ingredients

1000g Fresh tiger prawns (cleaned & de-veined)
500g Kumar’s Red Curry paste
50g Vegetable oil
75g Water

Red Curry

Kumar’s Red Curry Paste

£7.49

Method

Stir fry the prawns in the oil.
Add the Red Curry paste and the water and simmer gently over a low heat until cooked to taste.

Tips
Try replacing the prawns with fish, meat or tofu and perhaps add some potato, finely chopped spring
onions or Thai basil.

Kumar’s Recipes

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