Thai Red Curry

  • 3 tablespoons fresh lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon dark brown soft sugar
  • 1 dessertspoon Thai red curry paste
  • 500g (1 1/4 lb) medium prawns – peeled and deveined
  1. In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add prawns, and seal or cover. Marinate in the refrigerator for 1 hour.
  2. Preheat barbecue for high heat. Lightly oil the cooking grate. Thread the prawns onto skewers. Transfer the marinade to a saucepan, and boil for a few minutes.
  3. Barbecue prawns for 3 minutes per side, or until opaque. Baste occasionally with the marinade.
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