Prawn chu chee curry

A flavoursome curry that looks and tastes great.

  • 30 mins cooking
  • Serves 6
  • Print
Brought to you by ENSURE


Prawn chu chee curry
  • 2 tablespoons vegetable oil
  • ¼ cup (75g) thai red curry paste
  • 1 kg green prawns, shelled and deveined with tails intact
  • 6 fresh kaffir lime leaves
  • 270ml can coconut milk
  • 6 scoops vanilla ENSURE
  • 1 cup (250ml) chicken stock
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 250 grams grape tomatoes
  • ` cup (170g) chopped pineapple
  • microwave brown rice, sprinkled with toasted coconut, to serve


Prawn chu chee curry
  • 1
    Heat oil in a wok over medium-high heat. Add curry paste; cook, stirring, for 2 minutes. Add prawns and 3 crushed lime leaves; cook, stirring, for 2 minutes. Add coconut milk and Ensure mixed with chicken stock; simmer for 5 minutes or until prawns are just cooked. Add fish sauce and lime juice. Stir in tomatoes and pineapple; cook for a further 2 minutes or until warmed through.
  • 2
    Finely shred remaining lime leaves; sprinkle over curry. Serve curry with brown rice topped with toasted coconut.

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