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Scampi in spicy coconut sauce

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Ingredients for 4 servings:

  • 800 ml coconut milk
  • 2 tbsp curry paste, yellow
  • 1 tbsp fish sauce (nam plaa)
  • ½ tsp salt
  • 1 tsp sugar
  • 800 g scampi (black tiger), without head and shell, with tail only
  • 250 g cherry tomatoes
  • 2 tbsp lemon juice
  • 2 tbsp parsley, chopped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Heat half of the coconut milk in a large pan or wok. Stir in the yellow curry paste until dissolved, then simmer for another 10 minutes. Add the fish sauce, salt, sugar, and the remaining milk and simmer for another 5 minutes. Then add the scampi and cherry tomatoes to the sauce and simmer gently for about 5 minutes. Season to taste with lemon juice and sprinkle with parsley leaves. Serve with coconut rice, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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