Name: Coconut Prawns with Chilli
Yield: Serves 4
Cuisine: Thailand
Ingredients: salt; 4 kaffir lime leaves, or 1 tsp grated lime zest; 2 tbsp lime juice; 2 small red chillies; 1 lemongrass stalk; 16 medium raw prawns; 250 ml canned coconut milk; 4 shallots, peeled; 250 ml water; handful of mint leaves; handful of coriander leaves; 2 tbsp Thai fish sauce (nam pla); 2 tbsp salted peanuts, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple Food

By Jill Dupleix

Published 2002

About

This is fast, simple, and comes with all those tangy tastes you love in Thai food. No time? Then use cooked prawns and add a little coconut milk to the dressing.

Ingredients

16 medium raw prawns
250 ml canned coconut milk
salt
250

Method

Devein the prawns by hooking a thin bamboo skewer through the spine and pulling out the black thread, but don’t peel them. Heat the coconut milk, salt and water in a pan until simmering. Add the prawns and simmer for 3 to 4 minutes until they change colour. Remove and cool, then peel, leaving the tail intact.

Trim the lemongrass and finely slice the white section only. Finely slice the

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Ingredients

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