In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Juan Palerm from Trader Vic's prepares red curry & prawns.

Ingredients:

6 U-15 Prawns, peeled and deveined
2 Tablespoons Red Curry paste
8 ounces Coconut Milk

Saute the prawns in a skillet for two minutes. Add the curry paste and the coconut milk, stirring together. Cook for two minutes more. Serve in dish with appropriate condiments--sunflowers seeds, raisins, cucumber, banana, coconut, chutney and tomatoes. Jasmine rice on the side.