400g (1.1lb) raw large prawns, shelled leaving tails intact and deveined
5 tbsp of WORLDFOODS Thai Basil Curry Paste
250 ml Coconut Milk
10 pcs fresh basil Leaves
2 lime leaves, shreadded finely
Combine all marinade ingredients together in a bowl.
Rinse and pat dry the salmon fillets or steaks.
Place them in a large bowl and pour the marinade. Allow to marinate in the refrigerator for 10-15 minutes while you warm up the grill.
Prepare the grill with a little vegetable oil to prevent sticking.
Grill the salmon fillets or steaks, allowing fish to cook at least 2 minutes before turning.Baste with some of the left-over marinade. Salmon is cooked when light pink in color and inner flesh is no longer translucent.