( 1⁄3 cup) of previously made Thai red curry paste
4 kaffir lime leaves
600g (about 20) large green (uncooked) king prawns, peeled, tails kept intact
20 bamboo or wooden skewers
Fresh coriander leaves and lime wedges, to serve
Method
Place coconut milk, curry paste and kaffir lime leaves into blender jug and secure lid
PUREE 10 seconds or until combined. Pour coconut milk mixture into a bowl and add prawns. Toss to combine, cover and place in the fridge for 1 hour to marinate
Meanwhile soak skewers in a bowl of cold water for 30 minutes and drain. Preheat a barbecue or chargrill on medium high heat. Thread prawns onto bamboo skewers. Cook, in batches, for 1 – 2 minutes each side or until cooked through
Transfer to a large serving platter. Squeeze over lime and garnish with coriander.
