- 1 package of Veetee (or rice leftovers)
- 1 can of coconut cream
- 1 tin of chopped pineapple
- 1 tbsp red thai curry paste
- 2 tbsp fish sauce
- 2 tsp sugar
- 350g frozen tiger prawns – defrosted
- 2 tbsp chopped coriander
- 2 spring onions to garnish
Put the coconut cream, pineapple, curry paste, fish sauce and sugar in a pan. Heat over a medium heat until almost boiling.
Add prawns and coriander and simmer gently for three minutes or until the prawns are cooked.
Sprinkle with shredded spring onions, serve with rice, and you're done!
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