Thai Spiced Prawns

Decisions, decisions.  Sometimes it seems like my life is one decision after another: what to wear today, what to wear tomorrow, is there enough in the washing basket for a full load, if I leave it another day will it dry in time, six or twelve eggs (foolish question, the answer is always twelve), blog now, blog later, will the veg last another day, black or white bowl, where’s the best light, will Jonathan mind if I take another photo?

Sometimes I hit a block.  Its usually over a simple thing – like what to make for dinner. Maybe its because there are too many choices?  Last night I roped Jonathan in, offering him prawn risotto, prawns with chilli and garlic, prawn kebabs or Thai prawn curry (are you sensing a theme?).  He surprised me with his choice, but as its one of my favourites I wasn’t complaining.

I found we only had creamed coconut, not coconut milk, so this is less of a Thai curry and more of a Thai spiced prawns with noodles, but feel free to substitute about 200ml coconut milk, or even coconut cream, for a dish with more sauce.

Catching up with my favourite blogs this lunchtime I see that Lyndsey has chosen Thai food as the theme for this month’s Sweet Heat Challenge – if I’d known that last night I’d definitely have spent longer taking photos!

Thai Spiced Prawns
  • 150-200g prawns, raw or cooked
  • 2-3 cloves garlic, crushed or finely chopped
  • 1-2 red chilli peppers (to taste), finely chopped
  • 3-4 scallions, thinly sliced
  • 1 stick lemongrass, crushed, or 3 tsp lemongrass paste
  • 1-2 tbsp red Thai curry paste
  • 1 sachet creamed coconut or 200ml coconut milk
  • groundnut oil
  1. First, start off your rice or noodles, as this curry cooks very quickly.
  2. Heat a splash or two of groundnut oil in a saute pan or wok and cook the garlic, red chillies and scallions for a few minutes.
  3. Add the lemongrass, red Thai curry paste and coconut milk. If using creamed coconut, you may want to have some water or milk to hand to thin out your mix.
  4. Finally add your prawns - heat through if using cooked prawns, cook raw prawns until they are pink.
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2 Responses to Thai Spiced Prawns

  1. Kathryn says:

    I know the feeling, sometimes I just can’t cope with the idea of deciding what to have for dinner. This looks like a quick and tasty solution though.

  2. I know how you feel with all of the daily decisions we make – especially when it comes to blogging! I have to be careful not to make too many meals in a row that I need to photograph first otherwise I wouldn’t be too popular!

    These Thai prawns look amazing and are a perfect quick and easy meal to make. Thanks for taking part in this month’s Sweet Heat Challenge : )

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