Thai Seafood > Thai Prawns > Spicy Thai Prawns

Spicy Prawns with Coconut Milk Recipe

Ingredients with Measurements:
- 1 pound of prawns, peeled and deveined
- 1 can of coconut milk (13.5 oz)
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 2 teaspoons of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- 1/4 cup of fresh cilantro, chopped
- 1 lime, cut into wedges

Special equipment needed: None

Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the sliced onion and red bell pepper to the skillet and sauté for 5 minutes or until the vegetables are tender.
3. Add the minced garlic and grated ginger to the skillet and sauté for 1 minute.
4. Add the curry powder, cumin, paprika, and cayenne pepper to the skillet and stir to combine.
5. Pour the can of coconut milk into the skillet and stir to combine with the spices and vegetables.
6. Bring the coconut milk mixture to a simmer and add the peeled and deveined prawns to the skillet.
7. Cook the prawns in the coconut milk mixture for 5-7 minutes or until they are pink and cooked through.
8. Season the prawns and coconut milk mixture with salt and pepper to taste.
9. Serve the spicy prawns with coconut milk over rice or with naan bread.
10. Garnish with fresh cilantro and lime wedges.


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 9g
Protein: 23g
Sodium: 350mg
Sugar: 3g

Substitutions for ingredients:
- Shrimp can be substituted for prawns.
- Red bell pepper can be substituted for green bell pepper or jalapeño pepper.
- Vegetable oil can be substituted for coconut oil.

Variations:
- Add diced potatoes to the skillet with the vegetables for a heartier dish.
- Use different types of seafood, such as scallops or mussels, instead of prawns.
- Add a can of drained and rinsed chickpeas to the skillet for added protein and texture.

Tips and tricks:
- Make sure to devein the prawns before cooking for a cleaner and more appetizing dish.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Serve with a side of cucumber salad or raita to cool down the heat.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the leftovers in a skillet over medium heat until heated through.

Presentation ideas:
Serve the spicy prawns with coconut milk in a large serving dish with a sprinkle of fresh cilantro on top.

Garnishes:
Fresh cilantro and lime wedges.

Pairings:
- Serve with a side of rice or naan bread.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Cucumber salad
- Raita
- Steamed vegetables

Troubleshooting advice:
- If the coconut milk mixture is too thick, add a splash of water or chicken broth to thin it out.
- If the prawns are overcooked, they will become tough and rubbery. Cook them just until they turn pink and are no longer translucent.

Food safety advice:
- Make sure to cook the prawns to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Coconut milk is a staple ingredient in many Southeast Asian cuisines, including Thai and Indian. It is used to add richness and creaminess to curries and stews.

Flavor profiles:
This dish has a spicy and savory flavor profile with a creamy and slightly sweet coconut milk base.

Serving suggestions:
Serve the spicy prawns with coconut milk over rice or with naan bread for a satisfying and flavorful meal.

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Region: Thai

Taste: Spicy, Savory, Creamy, Tangy, Aromatic