Young coconut 1
Cooking oil 2 Tbsp
Thai red curry paste 2
- Cut through the top of the coconut and scoop out the flesh. Set aside.
- Heat oil in a wok and fry the Thai red curry paste until fragrant. Add the fish and prawns and stir well.
- Add the remaining ingredients, including the reserved coconut flesh. Mix well and transfer into the coconut shell.
- Bake in a preheated