Red Prawn with Cashews

Serves 4


  • 1kg prawns, shelled and de-veined
  • 30ml sunflower oil
  • 125ml cashew nuts
  • 15ml Mae Ploy Red Curry Paste
  • 400ml Mae Ploy Coconut Milk
  • 4 – 6 lime leaves
  • 10ml sugar
  • Salt to season
  • Fresh coriander, to garnish
  • Fresh basil, to garnish


  1. Heat the sunflower oil in a thick bottomed pan on medium.
  2. Add the cashew nuts and saute until they are golden brown.
  3. Remove the cashews from the oil and leave to drain in a strainer.
  4. Place the cashews on absorbent paper towel.
  5. Reheat oil on medium and add the red curry paste.
  6. Fry the paste and gently stir until it is fragrant.
  7. Add coconut milk and lime leaves.  
  8. Bring the sauce up to the boil and when the coconut milk is fragrant, add the prawns.
  9. Stir gently taking care not to break up the prawn meat.
  10. Add sugar and salt. 
  11. Simmer until the prawn changes colour and switch off the heat when the tails begin to curl.
  12. Garnish with fresh coriander and basil.

Yudhika’s Tips

  • For a hotter curry, add more red curry paste and reduce the salt.  The paste has a high salt content.
  • Do not use shelled and deveined frozen prawn meat that is already pink in colour.  This means the prawn has already been pre cooked and tends to be hard and chewy.
  • I always use Mae Ploy Coconut Milk as it does not split or curdle in a curry.