We prefer to use raw Tiger prawns (shell off) which you can purchase from your local supermarket but pre-cooked can be an easier alternative if you are short on time.
If necessary defrost your prawns thoroughly and rinse before deveining the prawn (remove the black line running along the prawn) using a small knife, then set aside.
Chop some green beans and add them to a hot pan before pouring over 1 pouch of Freedom Fresh Thai Red Curry – you could also use Mange Tout, baby sweet corn or even frozen peas as an alternative to green beans.
Simmer for 6-8 minutes leaving the green beans with a little bite before adding the raw prawns and continue to cook until all of the prawns have turned pink and are cooked through.
Serve on a bed of rice and spicy Thai crackers on the side