Thai Yellow Curry Prawns
This dish isn’t only great with prawns, try swapping the prawns for chicken or pork or your favorite vegetable, and you’ll be equally happy!
- 1 lb u16–20 prawns, peeled and deveined
- 1/2 cup Long-tail Sunset Thai Cooking Base
- 1/4 Cup jalapeño puree, without seeds or veins
- 1- 12 oz can coconut milk
- 2 Tbsp Thai fish sauce
- 2 Tbsp fresh lime juice, or more if needed
- 2 Tbsp turmeric
- 1 Tbsp coconut oil
- Pinch of Spice Tribe California Coast Sea Salt Flakes
- Sliced jalapeño for garnish
- Crushed peanuts for garnish
- Green onions for garnish
- 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]
- 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