PRAWN & PEANUT CURRY

PREPARATION: 10 MIN / COOKING: 8-10 MIN / SERVES 4

1kg queen prawns 1 can (400ml) coconut milk 15ml (1T) smooth peanut butter 15ml (1T) red curry paste 1 cinnamon stick 45ml (3T) lime juice or lemon juice 5ml (1t) fish sauce 2,5ml (½t) salt 5ml (1t) black pepper TO SERVE cooked jasmine rice stir-fried vegetables lime or lemon wedges

1 Defrost the prawns according to the package instructions. Remove the heads, shells and central veins, but leave the tails on. Rinse the prawns and pat dry on paper towel. 2 Heat the coconut milk in a large pan over medium heat until bubbles start to appear. Add the peanut butter and curry paste and stir to dissolve. Add the cinnamon stick and simmer for 2-3 minutes. Add the lime or lemon juice, fish sauce and salt and pepper and cook for a further 2 minutes, until the sauce thickens slightly. 3 Add the prawns and cook for 3 minutes, until the flesh turns opaque. Check the seasoning and add more salt and/or pepper. 4 To serve Serve with jasmine rice and stir-fried vegetables, with lime or lemon wedges on the side.