Using a healthy coconut oil like Vita Coco to make this Grilled Tiger Prawns With Southern Thai-Style Coconut Curry Marinade dish can actually help boost immunity, aid digestion and burn fat. It's especially a good ingredient to add to your diet around times of fasting.
- 8 /12 raw tiger prawns, deveined and shells taken off but head and tail left on
- For the curry paste:
- 5 long dried chillies, deseeded soaked in water for 15 minutes then drained
- 6 cloves of peeled garlic
- 1 thumb sized knob of peeled fresh ginger, sliced
- 1 small piece of fresh turmeric root, peeled
- 2 large peeled banana shallots
- 5 sticks of lemongrass, roughly sliced
- 4 tablespoons of dry roasted coconut (ideally fresh coconut meat, but you can substitute unsweetened desiccated coconut dry roasted until golden brown)
- 2 tablespoons roasted or fried peanuts
- 1 large pinch sea salt
- For the curry:
- 250ml of coconut milk / cream (ideally fresh but a good quality Thai brand will do)
- 5 tablespoons of Vita Coco Coconut Oil
- 2 tablespoons of palm sugar
- 2 tablespoons of fish sauce
- 1 teaspoon of tamarind water
- To serve:
- Coriander sprigs
- Pickled ginger (ideally a Thai brand if not then a Japanese one will do)
- Lime wedges
- First make the Southern style curry paste: If using a pestle and mortar, pound the curry paste ingredients one by one in the order above until a smooth result is achieved.
- First cook out the curry by warming the Vita Coco Coconut Oil in a pan and adding the curry paste, and half the coconut milk.
- Cook over a medium heat stirring regularly to avoid sticking, cook for around 8 minutes until darkened slightly and fragrant.
- Add the palm sugar, cook for 1 more minute then add the fish sauce tamarind and then the rest of the coconut milk.
- Allow the curry sauce to cool, before using half of it to marinate the prawns in.
- Leave for 20 to 30 minutes before BBQing or grilling the prawns and basting with the other half of the coconut curry marinade.
- Once fully cooked serve the grilled prawns with the coriander, pickled ginger and lime wedges as a garnish.
- Main Dishes, Curries
- Other Asian
- Total Time
- 29 minutes, 59 seconds