Stir-fried prawns with red curry and snake beans


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.

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