1. Heat half of the oil in a wok and fry the garlic and onion for 3 minutes. 2. Add the chillies lime leaves, lemon grass and the curry powder, cook for 2 minutes. 3. Stir in the coconut milk cinnamon stick, peanut butter, tamarind juice, fish sauce, sugar and lemon juice. 4. Reduce the heat and simmer for 15 mins, stir to prevent the mixture from sticking. 5. Heat the remaining oil in a separate pan and fry the prawns till they are pink and just firm. 6. Mix the prawns with the sauce and serve garnished with the sliced spring onions, red chillies and coriander leaves. 7. serve with lemon rice. Wonderful. ---------------------------------------------------------------------------
Nutrition
Ingredients
