250g raw, peeled king prawns
2 tbsp coconut or vegetable oil
1/2 x 100g jar My Pop-up Kitchen Indonesian Curry Paste
250g can thin sliced bamboo shoots, drained
4 kaffir lime leaves
4 bay leaves
400g coconut milk
- Butterfly the prawns by running a sharp knife along the back or the belly of the prawn to expose the veins, then pull to remove them and discard.
- Warm a medium pan over a high heat. When hot, add the oil and curry paste and fry for 1 minute. Add the bamboo shoots, kaffir lime leaves and bay leaves and stir fry for a further minute, until coated with the paste.
- Reduce the heat to low and add the coconut milk and prawns. Simmer gently for 20 minutes, but don't let the coconut milk boil or it might split. Season with salt. Serve with Jasmine rice.
Serves 2-3 people
Top Tip: Make double the amount and freeze a portion for another time!