Red prawn curry by Rosemary Shrager PICTURE: Alta Image
Red prawn curry (Serves 4)

2tbsp vegetable oil
1 garlic clove, peeled and chopped
2tbsp red curry paste
2 kaffir lime leaves
400ml coconut milk
2tbsp fish sauce
1tbsp palm sugar
400g raw king prawns, de-veined
A handful of sweet Thai basil leaves or ordinary basil
A small handful of fresh coriander, roughly chopped

Heat the oil in a large non-stick pan over a medium heat. 
Add the garlic, red curry paste and kaffir lime leaves, and fry for 1 minute. 
Stir in the coconut milk and cook for 5 minutes. 
Add the fish sauce and palm sugar, and stir well. 
Add 50ml  water and cook for a further 5 minutes. 
Stir in the prawns and cook for 3-5 minutes, or until cooked through.
Finally, remove the lime leaves and add half of the basil leaves to the curry, then serve over jasmine rice, sprinkled with the remaining basil leaves and the chopped coriander.

Daily Mail