Curry FAVOUR
Grilled coconut curry prawns
SERVES 4 PREP + COOK TIME 15 MINS
24 king prawns, peeled with tails intact
2 tbsp green curry paste (see recipe, page 38)
3 tsp kecap manis (sweet soy sauce)
1 tsp sesame oil
4 roti or naan bread, warmed following packet directions
Thai basil, quick pickled shallots, (see Something on the side, recipe right) lime wedges, to serve
1 Place prawns, curry paste, kecap manis and sesame oil in a large bowl. Toss to coat, cover with plastic wrap and refrigerate overnight to marinate.
2 Thread 3 prawns onto each of 8 metal skewers.
3 Preheat a chargrill plate over high heat. Grill prawns, turning, for 4 minutes or until lightly charred and cooked through.
4 Arrange skewers on roti or naan. Scatter with a little Thai basil and pickled shallots. Serve with more shallots and lime wedges on the side.
Thai curry essential ingredients
1 Coriander: The root and stems of the coriander plant have a stronger flavour than the leaves, however, the leaves make a lovely garnish.
2 Kaffir lime leaves: They have a distinct citrus note. When preparing, you can remove the tough centre vein to make them easier to slice and eat.
3 Thai basil: Differs from regular basil because of its distinctly aniseed flavour and purple stem.
4 Often sold
