SERVES 6
(10 MG THC PER SERVING)
INGREDIENTS:
FOR CURRY:
2 cups coconut milk
1 teaspoon fish sauce
2 Tablespoons sugar
½ cup water
2 Tablespoons panang curry paste
3 each kaffir lime leaf
3 sprigs Thai basil
FOR PRAWNS:
24 cleaned prawns
1 Tablespoon madras curry powder
¼ cup olive oil