1.5 cup coconut milk
2 tbsp red curry paste
2 tbsp fish sauce
1 tsp palm sugar
1 tbsp kaffir lime leaves, finely shredded
1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact.
2. Sauté the curry paste in I cup coconut milk over medium heat until fragrant and some oil appears on surface. Add the prawns and stir-fry until done.
3. Season with fish sauce and sugar stir to mix well. Add the remaining coconut milk, and stir again.
4. Transfer to a serving dish and sprinkle with shredded kaffir lime leaves and red chili as a finishing touch before serving.