
Julia Frey of Vikalinka
- Oil- 1 tbsp.
- Sesame oil (optional)- 1 tbsp.
- Fresh red chile, sliced- ½
- Yellow or red pepper- 1 large
- Thai Red Curry Paste- 2 tbsp. if using very thick, concentrated paste, ½ cup/190gr if using runnier paste (for UK readers)
- Prawns/shrimp- 1 lbs
- Coconut milk- 1 can
- Fish sauce- 1 tbsp.
- Snow peas- 1 cup
- Cilantro, chopped- half a bunch
- Lime juice- from ½ lime
- Slice the bell pepper and fresh chile.
- Take cilantro leaves off their stalks, chop up the stalks finely.
- Heat a large frying pan on medium heat and when it’s hot add both vegetable oil and sesame oil.
- Then add chopped cilantro stalks, sliced pepper and chile, stir fry for a couple of minutes.
- Add your curry paste and cook it while stirring for a minute, then pour in coconut milk and fish sauce, mix to combine.
- Add your shrimp and snow peas and cook for 3 minutes. Both of those need very little time to be done. As soon as shrimp turns pink turn the heat off.
- Stir in cilantro leaves.
- Taste your curry and squeeze some lime juice into it if needed.
- Serve with rice or noodles.