2 Red peppers
2 Tablespoons of Kumar’s Red curry
200 ml Chicken stock
200 ml Coconut milk
2 Tablespoons tomato paste
8 Tiger prawns
Pesto (from fresh mint, Thai basil, coriander, oil)
Cut half a red pepper in strips (in Julienne)
Lime zest for decoration
Ingredients
Method
Cut the pepper and stir in a pan with a little oil or butter, add the red curry paste.
Add the chicken stock, tomato paste and coconut milk, boil.
Add salt and puree in a blender.
Stir the prawns in a little oil then stick them on kebab sticks.
Fry the Julienne strips of red pepper in the same pan.
As salad: Green tomatoes, red onions, sugar snaps, rice vinegar, Thai basil, coriander, cooked rice and a pinch of salt.
Serve: Pour the soup into 4 soup bowls.
Place the prawn kebabs on top and garnish with a little pesto and fried pepper. Serve the rice salad on the side. Decorate with a little lime zest.