Prawn Indian Yellow Curry

(kaeng kari kung)

INGREDIENTS

400 grams tiger prawn

2 tbsp yellow curry paste

1 cup coconut cream

1 cup coconut milk

10 cherry tomatoes, halved

5 peeled and boiled small potatoes (cut into small pieces)

1 red spur chillies, seeded and sliced diagonally

¼ tsp salt

1 - 1 ½  tbsp palm sugar

1 tbsp fish sauce

PREPARATION

1. Wash, shell and de-vein the prawns, remove the heads.

2. Pour 1 cup of coconut cream into a wok and place over medium heat. Heat until boiling and the oil lightly surfaces.

Add the curry paste, stir until fragrant.

3. Add 1 cup of coconut milk and bring to boil, season to taste with fish sauce, palm sugar and salt. Reduce the heat and continue cooking for a few minutes.

4. Add tomatoes, potatoes, prawns and chillies. When mixture returns to the boil, turn off the heat.

Serve with cucumber relish. (optional)