in Thailand

Shrimp in coconut sauce

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Ingredients for 4 servings:

  • 6 shallots, chopped
  • 2 chili peppers, fresh, red, pitted and chopped
  • 1 stalk of lemongrass
  • 2 ½ cm galangal, piece, chopped
  • 1 tsp turmeric (turmeric root), ground
  • 125 ml water
  • 250 ml coconut milk
  • 16 prawn(s) (giant prawns), raw
  • 8 kaffir lime leaves
  • 2 tsp lemon juice
  • 2 tsp fish sauce
  • 1 spring onion(s) cut into strips
  • 1 tbsp coriander greens, chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

from Thai cuisine

Blend the shallots, chilies, lemongrass, and galangal into a paste. Add the paste to the wok and heat for 2-3 minutes, stirring constantly. Stir in the turmeric and water and simmer for 3-4 minutes, until almost all the water has evaporated. Stir in the coconut milk and shrimp and cook over low heat for about 4 minutes. Stir in the lemon leaves, lime juice, and fish sauce, and sprinkle with spring onion and coriander leaves.

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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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