1 tsp coconut oil
4 spring onions, whites and greens separated, chopped
1 tbsp thai red curry paste
2 cloves garlic, minced
1 lb prawns peeled and deveined
6 oz coconut milk
2 tsp fish sauce
1/4 cup fresh coriander chopped
juice of 1/2 a lime
salt to taste
1. In a large nonstick pan heat oil on medium-high. Add spring onion whites and red curry paste and sauté one minute.
2. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and coriander. Squeeze over with lime.