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Thai Prawn Coconut Broth

Thai Prawn Coconut Broth
Recipe by: Megan Daniels

Serves: 4
Cooking: 15 -20 minutes
Preparation: 15 minutes
2 Tbsp butter, unsalted
300g prawns, peeled and deveined
Salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, finely chopped
1 red bell pepper, diced
1 Tbsp freshly grated ginger
2 Tbsp red curry paste
2 cans (400ml each) coconut milk
1L chicken/vegetable stock
Juice of 1 lime
1 Handful of coriander, for garnish
Melt butter in a large pot over medium high heat.
Add the prawns and seasoning, and allow to cook until pink, about 2-3 minutes.
Remove from the pot and set aside.
Fry the garlic, onion and bell pepper in the pot, stir occasionally, until tender, about 3-4 minutes.
Stir in ginger and cook until fragrant
Whisk in curry paste until well combined, about 1 minute.
Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
Add the prawns, lime juice and cilantro.
Serve immediately.

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