method
1. Put half the coconut milk into a pan or wok and bring to the boil.
2. Add the yellow curry paste to the coconut milk, stir until it disperses, then simmer for about 10 minutes.
3. Add the fish sauce, salt, sugar and remaining coconut milk. Simmer for another 5 minutes.
4. Add the prawns and cherry tomatoes. Simmer very gently for about 5 minutes until the prawns are pink and tender.
5. Serve sprinkled with lime juice and garnish with chillies and coriander.
To make yellow curry paste, process together 6 - 8 yellow chillies, 1 chopped lemon grass stalk, 4 peeled shallots, 4 garlic cloves, 15 ml (1 tbsp) peeled chopped fresh root ginger, 5 ml (1 tsp) coriander seeds, 5 ml (1 tsp) mustard powder, 5 ml (1 tsp) salt, 2.5 ml (1/2 tsp) ground cinnamon, 15 ml (1 tbsp) light brown sugar and 30 ml (2 tbsp) oil in a blender or food procesor. When a paste has formed, transfer to a glass jar and keep in the fridge.
serving amount
serves 4 - 6
rate this recipe
6.3
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