Prawns With Coconut Recipe
Make Prawns With Coconut Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Prawns & Marinade
Coconut Sauce
To Finish & Serve
Method
Prawns & Marinade
- 1
Marinate prawns
Pat the prawns dry with paper towels. In a medium bowl combine lime juice, minced garlic, grated ginger, salt, black pepper, and chili if using. Add the prawns and toss to coat. Let marinate 10–20 minutes in the refrigerator (no longer than 30 minutes or the acid will start to 'cook' the prawns).
Coconut Sauce
- 2
Prepare aromatics
Heat coconut oil in a large skillet or wok over medium heat. Add the sliced shallot and sauté 2–3 minutes until softened and translucent. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant, stirring so they don't brown.
- 3
Add pepper and spices
Add the sliced red bell pepper and curry powder (or turmeric) and stir 1 minute to bloom the spices and soften the pepper slightly.
- 4
Simmer with coconut milk
Pour in the coconut milk and stir, scraping any browned bits from the pan. Bring to a gentle simmer over medium-low heat. Stir in fish sauce and brown sugar. Simmer 4–5 minutes until the sauce slightly thickens and the flavors meld.
- 5
Finish sauce
Stir in lime zest, lime juice, and half of the chopped cilantro and basil. Taste and adjust seasoning: add a little more fish sauce for saltiness, lime juice for brightness, or sugar for sweetness. Keep the sauce at a gentle simmer while you cook the prawns.
Cook Prawns & Combine
- 6
Cook prawns
Heat a separate large nonstick skillet or the cleaned skillet over medium-high heat and add the teaspoon of neutral oil if needed. Drain excess marinade from prawns (reserve any juices) and add prawns in a single layer. Cook 1.5–2 minutes per side (3–4 minutes total) until opaque and just cooked through. Avoid overcooking. If your pan is small, cook in batches to avoid crowding.
- 7
Combine prawns with sauce
Transfer the cooked prawns into the coconut sauce and stir gently to coat. Simmer together 1–2 minutes so prawns take on the sauce flavors. If the sauce is too thick, add 2–4 tbsp water or reserved marinade (heat through) to loosen.
To Finish & Serve
- 8
Toast coconut flakes (optional)
While prawns finish, toast coconut flakes in a small dry skillet over medium heat, stirring constantly, about 2–3 minutes until golden. Watch closely to avoid burning.
- 9
Plate
Divide the cooked jasmine rice or noodles among plates or a shallow serving bowl. Spoon the coconut prawns and sauce over the rice. Sprinkle with toasted coconut flakes, remaining chopped cilantro and basil. Serve immediately with lime wedges on the side.
