Not feeling so saucy?  Then make a dry curry! The Thais refer to this as a stir fry and it is simply cooking the curry paste without any coconut milk or cream.  But it is optional to drizzle some coconut goodness on top at the end, like we did in this image.

Gluten, dairy and nut free. 

Serves 4-6


2 -3 tbsp light flavoured oil
1 pouch of Curry Favour fresh red curry paste
500-700g shelled prawns or your choice of seafood
500g snow peas, trimmed
2 tbsp shaved palmed sugar
3 tbsp fish sauce
1 x 165ml can coconut cream
Handful of Thai basil leaves
Pinch of salt

Cooking instructions

1. Season prawns with one pinch of sea salt. Heat half of the oil in a large heavy based sauce pan or wok and stir fry prawns in batches until just cooked. Remove and set aside.

2.Heat the remainder of the oil and cook out the curry paste on a medium heat. ‘Cooking out’ the paste means frying it until it no longer tastes raw.  The paste should smell fragrant.  This process should take three minutes.

3. Add the palm sugar and fish sauce and cook until sugar has dissolved stirring constantly.

4. Add snow peas and stir fry for two minutes.

5. Add prawns or seafood pack into pan and toss to coat the prawns in the dry curry sauce.

6. Dish onto a large serving plate, drizzle over the coconut cream and garnish with the Thai basil leaves.

7. Serve with steamed jasmine rice and lime wedges.