Thai coconut curry with prawns

Name: Thai coconut curry with prawns
Total time: 7200 s
Yield: 2 servings
Cuisine: British
Ingredients: 12 large deveined prawns; 4 Tbs grape seed oil; 6 cloves garlic finely chopped; 1/4 tsp flaky seasalt; 1/4 tsp red chili flakes; 1 small onion sliced lengthwise; 1 small red pepper, seeded and sliced lengthwise; 1 small orange pepper, seeded and sliced lengthwise; 1 small yellow pepper, seeded and sliced lengthwise; 1 can full-fat coconut milk 400ml. I used 1 1/2 cup; 5 Tbs fish sauce; 2 Tbs fine peanut butter; 2 Tbs red curry paste; Juice from 1/2 a lime; 1 Tbs brown sugar; Ginger - app. 2cm grated; 2 Tbs fresh basil leaves, coarsely chopped; 2 Tbs fresh coriander- coarsely chopped; 1 red jalapeno chili finely sliced; 1 spring onion thinly sliced; 40 gr. Baby spinach fresh leaves; 1 handful cocktail tomatoes cut in half; For garnish: 1/2 red jalapeno finely sliced, basil leaves, spring onion sliced

Bettina Vogel @BettinaVogel

I adore the flavours of thai cuisine. I use full-fat coconut milk.
It is healthy and flavourfull. Delicious

Bettina Vogel @BettinaVogel

I adore the flavours of thai cuisine. I use full-fat coconut milk.
It is healthy and flavourfull. Delicious

Saved

Ingredients

1/2 hour plus one our preptime

2 servings

12large deveined prawns
4 Tbsgrape seed oil
6 clovesgarlic finely chopped
1/4 tspflaky seasalt
1/4 tspred chili flakes
1small onion sliced lengthwise
1small red pepper, seeded and sliced lengthwise
1small orange pepper, seeded and sliced lengthwise
1small yellow pepper, seeded and sliced lengthwise
1 canfull-fat coconut milk 400ml. I used 1 1/2 cup
5 Tbsfish sauce
2 Tbsfine peanut butter
2 Tbsred curry paste
Juice from 1/2 a lime
1 Tbsbrown sugar
Ginger - app. 2cm grated
2 Tbsfresh basil leaves, coarsely chopped
2 Tbsfresh coriander- coarsely chopped
1 red jalapeno chili finely sliced
1spring onion thinly sliced
40 gr.Baby spinach fresh leaves
1 handfulcocktail tomatoes cut in half
For garnish: 1/2 red jalapeno finely sliced, basil leaves, spring onion sliced

Saved

Steps

1/2 hour plus one our preptime

1

Put the prawns i a bowl. Add 1 Tbs oil, garlic, chili flakes and salt. Toss- marinate ap. 10 minutes
2

Cut the peppers and onions- garlic fresh ginger and tomatoes
3

In a bowl - mix coconut milk(I whisk it together), fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ginger- stir well together
4
5

Heat a small wok on med heat. Add the onions, pepper, cocktail tomatoes, red jalapeno and garlic- gently fry for app. 5 minutes- transfer to a bowl
6

Add oil and cook prawns in the same wok. Cook half the prawns at a time. 1,2-2 minutes pr side. Then cook the next batch. Set aside
7

Put the cooked onions and peppers back in in the wok-pour the coconut sauce over the peppers- cook about 5 minutes- add baby spinach
8

Finally add the prawns back in the wok-add cilantro, basil, spring onion- Toss to coat.
9

Taste. Serve with basmati rice and garnish