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Thai Curried Prawns

Ingredients

  • 1 340 g/ 3/4 lb pkg Western Family frozen raw tiger prawns, peeled
  • 375 mL 1% buttermilk
  • 125 mL unsweetened fine coconut
  • 2 tiny red chilies, seeded, diced
  • 3 green jalapeno peppers, seeded, diced
  • 3 garlic cloves, minced
  • 1 2cm piece fresh ginger, minced
  • 60 mL fresh cilantro, packed, chopped
  • 125 mL fresh parsley, packed, chopped
  • 15 mL packed brown sugar
  • 4 mL cumin
  • 3 mL tumeric
  • 1 grated peel of 1 lemon
  • 1 avocado (optional)

Directions

Combine the peeled prawns, buttermilk and coconut in a bowl. Cover and refrigerate overnight or for at least 4 hours.

When ready to cook, remove prawns with a slotted spoon and drain well. Reserve liquid.

Combine all other ingredients, except avocado, in a bowl with a handheld blender or in a food processor or blender. Process until a paste is formed.

Heat a wok or large skillet to high. Add drained prawns, a few at at time and sir-fry quickly and only about 1 minute or until they start to turn pink- they will not be completely cooked. Remove each batch to a plate. (Cooking all the prawns at once will cool the pan too much).

When all the prawns are par- cooked, add paste to the pan and stir in about 3/4 cup (175 mL) of the coconut/buttermilk mixture. Cook and stir occasionally for about 3 to 4 minutes. Add prawns to pan; continue to cook and stir one more minute. Prawns should still be slightly translucent and soft.

Serve at once on fluffy rice with a crsip salad. Slice avocado on top, if desired.

 

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Thai Curried Prawns

Ingredients

  • 1 340 g/ 3/4 lb pkg Western Family frozen raw tiger prawns, peeled
  • 375 mL 1% buttermilk
  • 125 mL unsweetened fine coconut
  • 2 tiny red chilies, seeded, diced
  • 3 green jalapeno peppers, seeded, diced
  • 3 garlic cloves, minced
  • 1 2cm piece fresh ginger, minced
  • 60 mL fresh cilantro, packed, chopped
  • 125 mL fresh parsley, packed, chopped
  • 15 mL packed brown sugar
  • 4 mL cumin
  • 3 mL tumeric
  • 1 grated peel of 1 lemon
  • 1 avocado (optional)

Directions

Combine the peeled prawns, buttermilk and coconut in a bowl. Cover and refrigerate overnight or for at least 4 hours.

When ready to cook, remove prawns with a slotted spoon and drain well. Reserve liquid.

Combine all other ingredients, except avocado, in a bowl with a handheld blender or in a food processor or blender. Process until a paste is formed.

Heat a wok or large skillet to high. Add drained prawns, a few at at time and sir-fry quickly and only about 1 minute or until they start to turn pink- they will not be completely cooked. Remove each batch to a plate. (Cooking all the prawns at once will cool the pan too much).

When all the prawns are par- cooked, add paste to the pan and stir in about 3/4 cup (175 mL) of the coconut/buttermilk mixture. Cook and stir occasionally for about 3 to 4 minutes. Add prawns to pan; continue to cook and stir one more minute. Prawns should still be slightly translucent and soft.

Serve at once on fluffy rice with a crsip salad. Slice avocado on top, if desired.