Name: Spicy Coconut Prawns
Yield: Serves 2–4
Cuisine: Thailand
Ingredients: 2 tablespoons coarsely chopped garlic; 2 small fresh red or green Thai chillies, seeded and shredded; 2 teaspoons salt; 450 g (1 lb) raw prawns; 1 tablespoon Thai red curry paste; 2 teaspoons sugar; 1 tablespoon lime juice; 2 tablespoons fish sauce or light soy sauce; plain flour, for dusting; 150 ml (5 fl oz) groundnut (peanut) oil; 2 tablespoons finely sliced shallots; 450 ml (14 fl oz) tinned coconut milk

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Thai cooks are masters in blending spices and seasonings in such a way that the individual flavours are quite discernible but the ensemble has its own special taste. In matters coconut, Thai chefs have learned how to use this unusual condiment in many ways and to excellent effect, as in this recipe. The prawns are marinated in the rich coconut milk and absorb a flavour-enhancing dimension. The other seasonings delight the palate as well. This is a delicious centrepiece for any meal.