Yellow Thai Prawn Curry
500g black tiger prawns
400ml Essential Waitrose Coconut Milk
1 tablespoon Thai Taste Southern Yellow Curry Paste
1 pak choi
1 red chilli, sliced
Add a heaped tbsp of curry paste to a frying pan.
A heaped tbsp of coconut milk.
Add the pak choi.
Line the pan with prawns.
Pour in liquid from coconut milk.
Finish with soy sauce.
Cook on high heat for five mins.
Serve with coriander, chilli & spring onions.
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