Thai Green Curry Prawn Salad
2 tbsp Thai green curry paste
4 tbsp coconut cream
450g/1lb raw king prawns (jumbo shrimp), peeled
juice of 1 lime
2 carrots, peeled into ribbons
1 cucumber, peeled into ribbons
100g/3½oz fresh coconut, cubed
a handful of fresh basil, chopped
1 Place a large wok or frying pan over a medium heat. When it’s really hot, stir in the curry paste and coconut cream. Cook for 1 minute.
2 Add the prawns and cook for 2–3 minutes, turning them over halfway through, until pink and cooked through.
3 Transfer the cooked prawns to a serving dish and add the lime juice, carrots, cucumber, fresh coconut and basil.
4 Toss everything lightly to combine. Divide among four serving plates and serve warm.