• PREP: 1M
  • COOK: 10M
  • SERVINGS: n/a


  • 200 g tiger prawn, deshelled and cleaned
  • 50 g (half of) the pre-made compound butter
  • 3 bird eye chillies, cut rings
  • Few sprigs of curry leaves
  • 1/2 cup coconut milk
  • 1/2 cup water
  • 1 tsp fish sauce
  • 1 tsp sugar


  1. In a saucepan, heat up the compound butter. Add curry leaves and the bird eye chillies.
  2. Add prawns and sauté until it turns red but not cooked all the way.
  3. Add the coconut milk, water.
  4. Season with fish sauce and sugar.
  5. Cook until the water reduces and thickens a little and it's pretty much done.