BC Spot Prawn Green Thai Curry

Ingredients:

• 1lb Prawn tails or 1Kg box of whole Prawns

• 1 Tbsp Cooking Oil (corn, safflower or peanut oil, not olive oil)

• 3 Tbsp Green Curry Paste

• 2 cups Coconut Milk

• 2½ Kaffir Lime Leaves, torn

• 2-3 Fresh Red Chilies sliced diagonally

• ¼ cup Sweet Basil Leaf (optional)

• 1½ Tbsp Fish Sauce

• 1½ Tsp Sugar

• Sweet Basil Leaves and Red Chili slices for garnish

Directions:

1. Peel 1lb tub of tails, or remove heads from whole Prawns and peel.

2. Heat cooking oil and the green curry paste over medium heat in a wok or sauté pan until fragrant.

3. Reduce the heat; gradually add 1½ cups of the coconut milk, a little at a time. Stirring until a film of green oil surfaces.

4. Add the Prawns and kaffir lime leaves, and cook for one minute until fragrant and the Prawns are cooked through.

5. Add the remaining coconut milk, season with sugar and fish sauce.

6. Sprinkle sweet basil leaves and red chilies over, then turn off the heat and remove from element.

7. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.