Coconut Prawns Recipe
3 jumbo coconut prawns, Thai yellow curry & coconut broth with vegetables, steamed jasmine rice
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Ingredients
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Coconut Prawns
Thai Yellow Curry & Coconut Broth
Steamed Jasmine Rice
Method
Coconut Prawns Preparation
- 1
Prepare Flour Mixture
In a shallow bowl, combine all-purpose flour, salt, and black pepper.
- 2
Prepare Egg Mixture
In another shallow bowl, place the beaten egg.
- 3
Prepare Coconut Mixture
In a third shallow bowl, place the shredded coconut.
- 4
Coat Prawns
Dip each prawn in the flour mixture, then into the egg, and finally coat with shredded coconut.
- 5
Heat Oil
In a large frying pan, heat oil over medium heat.
- 6
Fry Prawns
Fry the coated prawns for about 2-3 minutes on each side or until golden brown.
- 7
Drain Prawns
Remove the prawns and place them on a paper towel to drain excess oil.
Thai Yellow Curry & Coconut Broth Preparation
- 8
Simmer Broth
In a saucepan, heat vegetable broth and bring to a simmer.
- 9
Add Curry Paste
Whisk in the Thai yellow curry paste until well combined.
- 10
Add Coconut Milk
Pour in the coconut milk and stir well.
- 11
Cook Vegetables
Add sliced bell pepper, carrot, and zucchini; simmer for about 10 minutes until the vegetables are tender.
- 12
Add Green Onions
Stir in chopped green onions and remove from heat.
Steamed Jasmine Rice Preparation
- 13
Rinse Rice
Rinse jasmine rice under cold water until the water runs clear.
- 14
Boil Rice
In a pot, combine rinsed rice and water; bring to a boil.
- 15
Simmer Rice
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
- 16
Fluff Rice
Fluff the rice with a fork and keep warm until serving.