Red Curry Butter Prawns Toast Recipe
2 slices of bread, toasted
- 300g (10 oz) peeled prawns
- ¼ cup heavy cream
Red Curry Butter:
- 250g (9 oz) salted butter
In a mixing bowl, combine Marion’s Kitchen Red Curry Paste and butter until well combined.
In a small frying pan, melt the curry butter over medium heat. Add prawns and cook for 4-5 minutes until fragrant and cooked through. Add the cream and simmer for 1-2 minutes. Remove from heat.
Pour the prawn mixture over the toasted bread.
Top with finely chopped parsley and serve with a squeeze of lime.
For the leftover butter, wrap it with baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 1 week in the fridge or up to a month in the freezer.
