Directions

To Cook

1. In a large saucepan, heat the oil then stir-fry the red curry paste for a few minutes or until fragrant.
2. Add half the coconut milk stirring and simmering through for about 5 mins or until thickened slightly.
3. Add the red capsicum, broccolini and prawns, cooking over high heat for a few minutes.
4. Add the remaining coconut milk and sugar stirring through until vegetables and prawns are tender and cooked through.
5. Lastly, add kaffir lime leaves and basil leaves stirring through then remove from heat.
6. Add ladlefuls of the curry in bowls and top with some freshly chopped chilli (optional). Serve with steamed rice, if desired.