My daughter just love prawns very much and can finish up her plate without any fuss...no feeding or running after her begging to finish up. Sometime she nearly make me cry.No doubt about it she simply loves prawns. Grilling prawns with the fragrance of Thai is simply delicious!!!no doubt in that.If you don't agree just try out this grilled prawns and let me know...

Grilled Red Curry Prawns
I often prepare Thai infused recipes when I was in Dallas as I could get all the ingredients needed fresh from the Asian store. It's quite expensive at the restaurant.Thai food is a winner at any dinner party. The fragrant aromas of exotic spices and unusual flavor combinations make this style of food an exciting variation for families like mine where hubby like taste food from over the world at their dinner table.This paste is fragrant and sumptuous, and can be made anywhere from mild to red-hot, depending on how much spice you prefer.Made with authentic ingredients like lemongrass, galangal and garlic, balanced with the fiery heat of Thai red chiles and the creamy richness of coconut milk, it’s ready to use as a simmering sauce for poultry, meat, seafood, vegetables, tofu or as a sauce for noodles. The paste complements the flavors of all kind of meat and seafood perfectly. Just image the subtle blend of hot, salty, sweet and sour flavors to get the taste buds tingling.

Serving Size: 4

Ingredients for the Red Curry Paste:
1tbsp coriander seeds
2tsp cumin seeds
1tsp black peppercorn
2tsp dried shrimp paste
1tsp ground nutmeg
12 dried chillies
1 cup shallots
2tbsp oil
4 steams of lemon grass-only the white parts
12 cloves of garlic pods
2tbsp coriander stems and roots each
6 lime leaves shredded
3tsp paprika
2tsp grated lime rind
2tsp turmeric powder
salt to taste
Toast the coriander seeds and cumin seeds in a dry frying pan for 2-3 minutes, shaking the pan constantly preventing from get burned.Grind them with peppercorn until finely ground. wrap the shrimp paste in a foil and cook under the hot grill for 3 minutes-turning the paper twice to make sure both sides are cook well.Process the grind spices with shrimps paste and all the remaining ingredients in a food processor until the mixture forms a smooth paste.

500g raw prawns
4tbsp red curry paste
3tbsp oil
2 lime

Preparation Methods:
Peel and devein the prawns. Combine the prawn with the curry paste and 1tbsp oil. Mix well allow it to stand for 2 hours. Peel the lime skin and cut the rind into very fine strips. Juice the limes.Heat the remaining oil in grilling pan.

Cook the prawns in batches until golden. Remove from pan and transfer to a serving dish. Drizzle with lime juice and scatter the lime rind over the top. serve with steaming rice.