Prawn Red Thai Curry - cooking recipe

Ingredients

2 (400 g) cans coconut milk
2 tablespoons Thai red curry paste
1 tablespoon fish sauce (15ml)
1 fresh long red chili, finely chopped
24 large prawns, raw, peeled and deveined

Preparation

Combine coconut milk, curry paste, fish sauce and chilli in a wok. Slowly bring the boil over medium low heat, stirring occasionally.
Reduce heat to low; add prawns. Cook, uncovered, stirring, about 10 minutes or until prawns are cooked.
Serve with hot jasmine rice.