Thai Yellow Curry With Shrimp - cooking recipe

Ingredients

800 ml coconut milk
2-3 tsp Thai yellow curry paste
1 tbsp fish sauce
1 tsp sugar
1/2 tsp salt
400 g raw whole prawns, heads and intestines removed, peeled to the tail
200 g cherry tomatoes
1 None lime, juiced
7 g fresh coriander, little reserved for garnish, remainder roughly chopped
2 None red chillies, deseeded and cut into strips

Preparation

In a wok, bring the coconut milk to a boil. Stir in the curry paste and simmer over low heat until the paste has dissolved. Add the fish sauce, sugar and salt and simmer for 2 more mins. Add the shrimp and tomatoes and simmer over low heat for 5 mins.
To serve, ladle into bowls, drizzle with lime juice and sprinkle with cilantro and chili pepper strips. Garnish with cilantro leaves.