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!

Ingredients

• 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

Add All Products

Directions

1. Heat sauce pot to medium-high, add coconut oil.
2. Add Long-tail Sunset Thai Cooking Base, jalapeño puree, and turmeric.
3. Simmer approximately 3 minutes until fragrant.
4. Add coconut milk and bring to simmer, lowering heat to medium.
5. Add prawns and cook for 5 minutes until they turn white/opaque, cooked through. They will continue cooking from residual heat.
6. Stir in fish sauce and lime juice.
7. Add salt to taste (and more lime juice if needed).
8. 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