This spicy recipe is very easy to prepare and it's also delicious with mixed seafood.
Serves 2.
200 g prawns, peeled and deveined
2 tablespoons red curry paste
1 kaffir leaf, thinly sliced
150 ml coconut cream
1 tablespoon fish sauce
1 teaspoon coconut sugar
60 g snake beans, cut into 3 cm lenghts
½ fresh cayenne pepper, thinly sliced
Prepare a marinade by mixing the curry paste, coconut cream, fish sauce, sugar and half of the kaffir leaf. Stir in the prawns and marinate for at least 20 minutes.
Stir-fry the prawns with the marinade and the beans over medium heat for about 3 minutes (no oil). Taste to adjust the seasoning. Garnish with remaining kaffir leaf and fresh cayenne pepper. Serve immediately.