Thai Coconut Prawns

By Roygon

Serve over basmati or white rice

Ingredients

• Sauce:
• 3 large shallots
• 2 stalks lemongrass
• 2 inchs piece galangal or ginger
• 2 tbsp peanut oil
• 2 small Thai chilis
• 1 tbsp Tomato paste
• 1 tbsp palm sugar - can substitute with white sugar
• 2 cups coconut milk
• 2 kaffir lime leafs
• 1/2 tsp Kosher salt - can substitute with 1/4 tsp. table salt
• 1.5 lbs Medium Prawns (16 to a lb)
• Finishing:
• 1/2 cup sliced bamboo shoots
• 6 Thai basil leavess
• 1 lime

Preparation

Step 1

1) To start the sauce, mince the shallots and the white part of the lemongrass and set aside. Then cut the galangal into a few big pieces.

2) Heat a deep sided saute or fry pan over medium heat and add the oil. Then add the shallots, lemongrass, galangal and whole Thai chilies.

3) Cook for 3 or 4 minutes or until the shallots are translucent.

4) Next add the palm sugar and tomato paste, cook for a minute then add the coconut milk, kaffir lime leaves and salt.

5) Bring the sauce to a qentle boil, then immediately turn the heat down to medium low and let simmer.

6) Cook uncovered for approximately 20 minutes. The sauce will reduce slightly and thicken as all of the flavors come together.

7) While sauce is cooking you can peel and devein the prawns

8) Once the sauce has reduced and thickened slightly, add the prawns and bamboo shoots and gently simmer for 5 minutes, or until the prawns are cooked through.

9) While the prawns cook, chiffonade the basil, slice the lime and set aside.

10) Once the prawns are ready add the basil and fold everything together. Then serve with Coconut Infused Basmati Rice and a lime wedge. Enjoy!