for 4 person

Prawns

600 g	unpeeled raw prawns (organic)
1	lime, rinsed with hot water, dabbed dry, use grated zest and all of the juice
1	red chilli pepper, deseeded, cut into rings
1 tbsp	peanut oil

Green curry

1 tbsp	peanut oil
1	onion, sliced
2 tbsp	green curry paste
3	carrots, cut into strips
½	papaya, cut into approx. 1 cm cubes
4	kaffir lime leaves (Thai-Kit), bruised
4 dl	coconut milk
1 tsp	salt

How it's done

Prawns

Mix the prawns with the lime zest, lime juice and chilli pepper, marinate for approx. 10 mins. Heat the oil in a wok or a wide-bottomed frying pan. Fry the prawns in batches for approx. 2 mins. per batch, remove from the pan and reduce the heat.

Green curry

Heat the oil in the same pan, sauté the onion and curry paste. Add the carrots, papaya and Kaffir lime leaves, cook briefly. Pour in the coconut milk and bring to the boil. Reduce the heat, simmer for approx. 5 mins., season with salt. Add the prawns and heat gently.

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