600ml/1pt coconut milk
2 tablespoons Thai curry paste
1 tablespoon Thai fish sauce
1⁄2 teaspoon salt
1 teaspoon granulated sugar
450g/1lb king prawns, peeled and
deveined, but with tails left intact
225g/8oz cherry tomatoes
1 fresh red chilli, seeded
juice of 1⁄2 lime
• Pour half of the coconut milk into a pan or wok, and bring to the boil.
Add the curry paste, stir until it disperses, then simmer for about
• Add the fish sauce, salt, sugar and remaining coconut milk. Simmer for
another 5 minutes.
• Add the prawns, cherry tomatoes and chilli. Simmer gently for about
5 minutes until the prawns are pink and tender. Serve immediately,
sprinkled with the lime juice.