Directions
- Heat sauce pot to medium-high, add coconut oil.
- Add Long-tail Sunset Thai Cooking Base, jalapeño puree, and turmeric.
- Simmer approximately 3 minutes until fragrant.
- Add coconut milk and bring to simmer, lowering heat to medium.
- Add prawns and cook for 5 minutes until they turn white/opaque, cooked through. They will continue cooking from residual heat.
- Stir in fish sauce and lime juice.
- Add salt to taste (and more lime juice if needed).
- Garnish with green onions, peanuts, and jalapeño and serve over [Coconut Garlic Rice]
Recipe Note
- u16–20 prawns refer to the size of the prawns, that there are approximately 16–20 prawns per pound. The lower the “u” number, the larger the prawns (i.e. “colossal prawns are u6–8)
- For Jalapeño puree, remove stems, seeds, and veins from the jalapeños, and place into a food processor until pureed. Be careful not to stick your face into a food processor, the oils from the chili will aromatize and could cause a coughing fit
- If you can’t find Thai fish sauce, the Vietnamese counterpart will do the trick
- Once the prawns turn white/opaque, they are virtually done, as they will continue to cook from residual heat.
- If swapping out for chicken or pork, browning them slightly in a separate pan before adding to the sauce (which will finish their cooking) will result in a tastier end product
