1

Heat 1 tbs olive oil in a frying pan over a high heat. Add 1kg medium green prawns, peeled, deveined, leaving tails intact and cook for 2-3 minutes or until cooked through. Transfer to a plate and set aside.

2

Reduce the heat to medium. Add 2-3 tbs red curry paste, 270g can coconut cream, 2 tbs fresh lime juice, 1 tbs grated palm sugar, 2 kaffir lime leaves (optional) and ¼ cup (60ml) water to the pan. Cook for 5 minutes.

3

Add prawns, stir until heated. Stir in ½ cup fresh coriander leaves. Serve with steamed rice.