1.Peel and devein the prawns, leaving the tails intact.
2.Heat oil in a large saucepan, cook onion, garlic and ginger, until onion is soft. Add curry paste. Cook, stirring, until fragrant.
3.Add the prawns to the pan; cook, stirring, about 1 minute. Add stock, coconut milk and sugar. Bring to the boil. Simmer, uncovered, about 5 minutes or until prawns are just cooked and sauce has thickened slightly. Serve with coriander and steamed rice.
Not suitable to freeze or microwave.
Note
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