Chilli Prawns with Thai-Inspired Coconut Sauce
An Artah all-time favourite, this Thai-inspired dish is sweet, satisfying, and packed full of flavour. It’s an easy go-to when you need a warming weeknight dinner or you can also multiply the ingredients for a great dinner party recipe. We like it extra spicy but you can always amend the amount of chilli to your taste. This also works well with chicken, white fish or tofu for a plant-based version.
Serves 2 | Calories 467
INGREDIENTSFor the sauce:
1 can full fat, organic coconut milk
1⁄4-1⁄2 cup unsweetened oat milk
20 ripe cherry tomatoes
4 cloves garlic
1 white onion, chopped
1-2 green chilli peppers
1 tbsp tomato paste
1 tbsp coconut oil
3 stalks lemongrass, bruised
1 tbsp apple cider vinegar
4 lime leaves
Juice of 1⁄2 lime
2 tbsp coriander stems, chopped
Salt to taste
For the prawns:
1 tsp lime zest
1 inch ginger, grated
1⁄2 tsp red chilli flakes
Splash of extra virgin olive oil
1 courgette, spiralized to serve
METHOD
Place the onion, garlic, tomatoes and one green chilli in a blender and pulse a few times until it’s a wet paste but not totally blended. Save the other chilli to add if you’d like some more heat near the end of cooking. If you don’t have a blender you can dice everything by hand.
Melt the coconut oil in a non-stick pan. Add the blender mix along with 1⁄2 tsp sea salt and the apple cider vinegar. Bring the mix to a strong simmer and then reduce the heat for about 15 minutes. Cut the lemongrass in half and then bruise it with a knife. Chop the coriander stems and add them to the pan along with the coconut milk, lime leaves, oat milk, lemongrass and tomato paste. Let the sauce simmer for 30 minutes on low.
Meanwhile, de-vein the prawns and place in a bowl with lime zest, chilli flakes, ginger and olive oil. Taste the sauce and add the second green chilli if you’d like more heat. Add the prawns and simmer for five minutes, until cooked through.
If you’re serving with courgette, spiralize the courgette and add to the pan for two minutes, until just warmed through. Transfer to a bowl and serve immediately.
NOTES
If you are using a different protein, adjust the cooking time to suit. We like to cut fish into 1 inch cubes and quickly sear, skin side down, before adding to the pan to finish cooking.
If using chicken, cut into strips and let them cook in the sauce until cooked through, about eight minutes. Finally if using tofu, we would add this alongside the coconut milk at the beginning so that it soaks up all the flavours.
