PREPARATION:
1. Wash, peel and devein the prawns. Discard the heads; leave the tail fins attached.
2. Simmer 1I cup of the coconut milk over medium heat until droplets of oil form. Add the
curry mixture and the remaining coconut milk and fry until red oil forms on top. Add the prawns
and fry until the prawns are cooked.
3. Season with fish sauce and sugar. When the liquid boils, add the kaffir lime leaves and
red spur chili.
4. Arrange a bed of sweet basil leaves on a serving plate. Press the steamed rice into
a mold. Turn the mold over on the sweet basil leaves. Place the prawn phanaeng curry at
side of rice. Garnish with flower-shaped red spur chili before serving.
