6 tiger prawns (40 grams each)
2 tablespoons vegetable oil
2 tablespoons red curry paste
3/4 cup coconut cream
1 1/2 tablespoons fish sauce
1/2 tablespoon palm sugar
cooked coconut cream for topping
shredded kaffir lime leaf, red spur chili slices and kaffir lime leaves for garnish
1. Clean the prawns. Remove the shell and heads but keep the tails intact. Devein and put aside.
2. In a pan, heat the oil over medium heat. Sauté the curry paste until it is fragrant. Add 1/2 cup of coconut cream and bring to a boil. When the coconut mixture is almost dry, add the remaining coconut cream. Bring to a boil again. Add the prawns and cook until they are done. Season to taste. The sauce should have a perfect balance of spicy, salty and sweet.
3. Ladle onto a serving dish. Top with cooked coconut cream, shredded kaffir lime leaf, spur chili slices and kaffir lime leaves.