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Thai prawn curry
date:Jan 13, 2014
h boiling water. Stand for 12 minutes or until softened. Drain. Set aside.

2. Meanwhile, heat a wok over medium heat. Spoon the thick top layer of coconut cream into wok. Cook, stirring, for 6 to 8 minutes or until oil separates and floats to the top. Add curry paste. Cook, stirring, for 2 minutes or until fragrant. Gradually add stock, coconut milk and remaining coconut cream. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until mixture slightly thickens.

3. Increase h

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