Prawns in Spiced Coconut Sauce


A true Thai recipe, which probably originated in Southern Thailand with its use of the thick coconut milk.  The Thai recipe leaves the heads and tails intact, but if making this dish for foreigners I suggest you remove both.

Ingredients Serves 4
Large prawns 12
Onion large 1
Sunflower oil 2 tbspns
Lemongrass chopped 2 sticks
Red chilli medium sliced 2
Fresh ginger shredded 2.5 cm
Fish sauce 2 tbspns
Coconut milk (thick) 1 cup
Medium tomatoes peeled and chopped 2
Sugar 1 tspn
White pepper (prik Thai) ½ tspn

Cooking Method

Prepare the prawns by removal of the dark veins and then slit prawn from the underside.  Chop the onion finely and fry in the oil until soft.  Add lemongrass, sliced chilli, sugar and ginger and sauté for two minutes, then add fish sauce and coconut milk.  Add tomatoes, with a small amount of water.  Cook on a low heat until tomato is soft and sauce well flavored.  Add prawns and simmer for five minutes until tender.  Do not overcook or the prawns take on a rubbery texture.  Season with white pepper and serve with jasmine rice.