- Stir fry 2 tbsp Valcom Thai Red Curry Paste (add more if hot curry is preferred). Cook rice at the same time.
- Add vegetables to stir fry.
- Add TCC Light Coconut Milk.
- Add shelled tiger prawns, stir fry until prawns are just cooked through. Place cooked rice on plate, then add the curry prawns.
- Add sliced red chilli, shallots, coriander and lime to garnish.