PRAWNS WITH GREEN CURRY AND COCONUT

 

 

A little taste of Asia in your plate without leaving the comfort of your own place! This sweet recipe will delight your senses! Enjoy with a Gewurztraminer from the region of Alsace situated in the East of France!
Preparation: 30 min; cooking time: 30 min.
Serving 4

 

2 lbs. fresh prawns, peeled and deveined
3 tbsp. vegetable oil
1 red pepper, sliced
2 cubanelle peppers, sliced (long sweet green peppers)
2 ½ oz. sweetened coconut, shredded (70 g)
2 tbsp. green curry paste
2 cans coconut milk (13.5 fl. oz. each)
½ lime juice + zest of the lime for garnish
½ tbsp. fresh mint, minced + more for garnish
½ tbsp. fresh cilantro, minced + more for garnish
Salt and pepper

 

Season the prawns with salt and pepper. Warm 2 tbsp. of the oil in a large frying pan on high heat and cook the prawns 2 minutes on each side. Set aside.
Warm 1 tbsp. of vegetable oil in a large sauté pan on medium-high heat. Add the peppers and cook 5 minutes, stirring. Add the curry paste and cook 3 minutes. Pour the coconut milk, bring to a gentle boil. Reduce the heat to low and simmer 15 minutes, stirring often.
Add the shredded coconut, lime juice, mint, cilantro and prawns. Season with salt and cook 5 minutes.
Serve over Jasmine rice. Garnish with the lime zest and fresh leaves of mint and cilantro.

 

 

Bon Appetit!