Coconut Green Curry Prawns

In a wok or large saucepan, heat the oil over medium high heat. Add the curry paste and saute, stirring with a spoon, for 1-2 minutes until fragrant. Add the coconut milk and fish sauce and bring to a boil; once boiling, reduce heat to low. Grab your lime and slice it in half; squeeze the juice into the curry/coconut mixture and then just drop the squeezed out halves into the mixture (they will continue to add some nice flavor to the sauce). Allow the curry to simmer on low heat for 10-15 minutes, stirring every 5 minutes or so.

Once the sauce has simmered, this is the time to taste for seasoning. Everyone’s taste is different. I found that the 4 tablespoons of curry paste was just the right amount of spice for me. Mr. Delish could have handled it hotter but I am a big baby and wouldn’t allow it. If you taste it and feel like it needs more curry, just stir some in and taste it again. If it needs more salt, add more fish sauce or just add some salt. The reason that you really need to taste the curry before you go any further is twofold. For one, pre-made curry pastes can vary greatly in flavor, salt and spice, therefore it would be silly of me to say 4 tablespoons of ANY particular brand would produce the exact same flavor. Secondly, everyone’s idea of spicy is different, therefore to make sure that you are happy with the flavor, you really need to taste and adjust.

Once you are happy with the flavor of the curry sauce, you can add in the pineapple, red pepper and prawns. Cook for 4-5 minutes, until the prawns are pink and cooked through. At the last minute, add about half of the chopped cilantro and give the curry a good stir. Serve over steamed rice and garnish with a sprinkle of the remaining cilantro, and some lime wedges on the side.