Green Chilli and Coconut Prawns
Green Chilli and Coconut Prawns

Ingredients

Method

  • 400ml coconut milk
  • 5-10 hot green chillies, sliced
  • 1 tsp turmeric
  • 2 tbsp coriander leaves, chopped
  • 1 tsp ground black pepper
  • 3 tsp ground coriander
  • 1.5 tsp ground cumin
  • 4 tbsp veg oil
  • 2 sliced onions
  • 2 sliced garlic cloves
  • 1cm piece of ginger, cut into matchsticks
  • 1 lime, juice only
  • 1 tsp salt
  • 120ml water
  • 900g raw peeled king prawns
  • Jasmine rice, cooked, to serve
  • Pour the coconut milk into a bowl with a little water. Put the chillies, coriander leaves, ground coriander, turmeric, pepper, and cumin into a blender along with 4 tbsp of thinned coconut milk, and blitz until smooth. Add this mixture to the bowl of thinned coconut milk, and stir well.
  • Heat your deepest frying pan and add the oil, onions, ginger, and garlic. Stir fry for 5 minutes, then add the coconut mixture and gently simmer for 10 minutes. Add the prawns and cook until pink, then serve immediately with rice.
30 mins
6 serving
This recipe pairs perfectly with the Inkwell 'Tangerine' Orange Wine 2020 from McLaren Valley, Australia.

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