Very fast red prawn curry

Ingredients

• 2–4 tsp red curry paste
• 2 (400ml each) tins of coconut milk
• 25 0g raw, peeled tiger prawns or king prawns
• 1 tblsp chopped basil
• 2 tblsp fish sauce (nam pla)

Method

1. Place the curry paste in a large saucepan on a medium heat and cook for about 10 seconds.
2. Pour in the coconut milk and bring to the boil, then tip in the prawns and simmer for 3–5 minutes or until they become opaque and are cooked through.
3. Add the chopped basil and season with the fish sauce to taste. You can add some extra curry paste if you like it a little hotter.
4. Serve immediately with boiled rice or noodles.