Directions

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  1. Prepare all the vegetables.
  2. Heat oil and add prawns to it. Cook for 2-3 minutes (until caramelised and half-cooked). Season with salt and pepper. Remove from pan and set aside.
  3. In the same pan, add the spring onions, carrots, capsicums, and chillies. Stir fry for 5 minutes. Season with salt and pepper.
  4. Add garlic and ginger and cook for another 1-2 minutes.
  5. Stir in the Thai red curry paste and cook for 30 seconds.
  6. Add the coconut milk and chicken broth. Bring to a boil and then reduce the flame to simmer for 6-8 minutes.
  7. Stir in the baby spinach and simmer until wilted (about 2 minutes).
  8. Add prawns, lime juice, and coriander leaves. Simmer for 2 minutes to reheat the prawns.
  9. Season with salt and pepper to taste.
  10. Serve with boiled basmati rice or cooked rice vermicelli noodles.