Ingredients
Method
1.Butterfly prawns by cutting along the centre back of prawns, without cutting all the way through.
2.In a large frying pan, heat oil over medium heat; cook paste, lime leaves and lemongrass, stirring, for about 3 minutes, or until fragrant.
3.Add coconut milk, water, sauce, beans and peas; simmer, stirring, for about 3 minutes, or until vegetables are almost tender.
4.Add prawns; cook for about 1 minute or until prawns are just cooked through. Stir in sugar. Season to taste with extra fish sauce or sugar, if needed.
5.Serve curry with basil and lime.
You can use green beans if snake beans are not available and coriander if you can’t find thai basil.
Note
