Thai Yellow Curry With Shrimp

• 800 ml coconut milk
• 2-3 tsp Thai yellow curry paste
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt
• 400 g raw whole prawns, heads and intestines removed, peeled to the tail
• 200 g cherry tomatoes
• 1 None lime, juiced
• 7 g fresh coriander, little reserved for garnish, remainder roughly chopped
• 2 None red chillies, deseeded and cut into strips

1. In a wok, bring the coconut milk to a boil. Stir in the curry paste and simmer over low heat until the paste has dissolved. Add the fish sauce, sugar and salt and simmer for 2 more mins. Add the shrimp and tomatoes and simmer over low heat for 5 mins.
2. To serve, ladle into bowls, drizzle with lime juice and sprinkle with cilantro and chili pepper strips. Garnish with cilantro leaves.

coconut milk, curry, fish sauce, sugar, salt, whole prawns, cherry tomatoes, lime, fresh coriander, red chillies

Taken from recipes-plus.com/api/v2.0/recipes/19805 (may not work)