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Coconut shrimp
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 45 mins
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Ingredients
for
4
- Ingredients
- 2 stalks Lemongrass (cut into fine rings)
- ¾ inch fresh ginger (sliced)
- 1 red chili pepper (cut in half)
- 3 Kaffir lime leaves (sliced into strips)
- 1 ⅔ cups vegetable stock
- ⅞ cup Coconut milk
- 1 Tbsp yellow Curry paste
- ⅞ cup Coconut cream
- 1 cup Shredded coconut
- 2 ½ cups King prawn (peeled and deveined)
- 1 tsp Lime juice
- 1 Tbsp light soy sauce
- Chili powder
- Thai basil (to garnish)
Preparation steps
1.
Put the lemon grass, ginger, chilli, lime leaves, stock and coconut milk in a pan and bring to the boil. Stir in the curry paste and simmer for around 10 minutes.
2.
Drain the sauce through a fine sieve and bring to the boil again. Stir in the creamed coconut and desiccated coconut and reduce to a slightly thick, creamy sauce. Reduce the heat and cook the prawns in the sauce for around 5 minutes until cooked through. Season to taste with lime juice, soy sauce and chilli.
3.
Divide between bowls and serve garnished with Thai basil.
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