Hot and Sour Prawns

Serves: 6

Ingriendents:

750g prawns

1 Lebanese cucumber

1 ½ cups of coconut cream

2 tablespoons Charmaine Solomon’s Thai Red Curry Paste

2 teaspoons tamarind liquid

2 tablespoons fish sauce

1 tablespoon palm or coconut sugar

2 or 3 red chillies, finely sliced

1 tablespoon lime juice

Method:

Devein the prawns if not already done. Halve the cucumber, peel and scrape out all the seeds. Slice thinly.

Heat over medium heat about ½ cup of the coconut cream and the red curry paste until fragrant.

Stir in the remaining coconut cream and bring to the boil. Add the prawns and cucumber, return to the heat and cook for 2 minutes. Add tamarind liquid. Mix with fish sauce and sugar, chillies and lime juice. Serve with rice and noodles