1 lb. raw Prawns                                                  ¼ cup fresh Basil

4 Baby Bok Choy

2 cups Coconut Milk                                             4 Carrots

½ cup Chicken Stock                                            2 Zucchini

1 – 3 tsps. Red Curry Paste*

2 Tbsps. Brown Sugar

3 Tbsps. Fish Sauce or 1 tsp. Salt                           Steamed Rice



  1. Slit the Prawns down the back and wash out the dark vein. Cut off the heads and remove the shell from the heads.  Wash the heads well.
  2. Pour the Coconut Milk and Chicken Stock into a medium size sauté pan.
  3. Add the Curry Paste, Brown Sugar, Fish Sauce or Salt. Bring to simmer and cook for 5 minutes.  Turn off until ready to cook the remaining ingredients.
  4. Wash and dry the Vegetables; julienne the Basil and cut the Bok Choy in halves, lengthwise.
  5. Peel the Carrots and slice in diagonal cuts about 3/8” thick.
  6. Cut the ends off the Zucchini, then slice the same as the Carrots.
  7. Just before serving, bring the Coconut Milk mixture back to a simmer, then add the Bok Choy, Prawns, Prawn heads, Carrots and Zucchini.
  8. When the liquid returns to a simmer, cover and cook for 10- 15 minutes or until the Prawns are cooked. Remove the lid and turn the Prawn over, halfway through the cooking period.


  1. TO SERVE:


  1. Place a scoop of steamed Rice in each of 4 bowls.  Arrange 4-5 Prawns on the Rice.  Add the Vegetables and a ladle or two of the cooking liquid.
  2. Serve immediately.


Yield:  4 Servings


* Available in the Asian section in the market