Atlanta Chefs
Juan Palerm
Trader Vic's
Red Curry Prawns
Ingredients:
6 U-15 Prawns, peeled and deveined
2 Tablespoons Red Curry paste
8 ounces Coconut Milk
Sauté the prawns in a skillet for two minutes. Add the curry paste and the coconut milk, stirring together. Cook for two minutes more. Serve in dish with appropriate condiments--sunflowers seeds, raisins, cucumber, banana, coconut, chutney and tomatoes. Jasmine rice on the side.
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