Stir-fried Chilli Prawns

Preparation info

  • Serves


    • Difficulty


Appears in

Ken Hom Cooks Thai

Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

All Thai curries are ‘hot’ but some are more hot than others. This is as it should be, because ‘curry’ refers not to a particular formula of seasonings and herbs but rather to a manner of cooking foods in different combinations of spices mixed together to form a paste.

Red curry paste is quite hot and, as is usual with curried Thai food, diners should be on the alert. In this recipe, the assertive taste of the prawns stands up well against the red curry, assisted by the cooling effe