Thai Style Shrimps Stir Fry – Simple, Quick to Prepare and Delicious
I do experiment a lot with cooking new dishes. However, sometimes when I find a meal we love, I tend to make it often and don’t look for other options.
So when I buy shrimps and think about how I should cook them, I often go back to my Pasta with Prawns recipe. It is quick, easy to make and delicious.
But I do realise that by continuing to choose this yummy but safe option, I may not cook a fantastic but another prawn dish.
That’s why when I bought shrimps last time I decided to cook them differently: slightly spicy in a coconut sauce.
This Thai Style Shrimps Stir Fry took only minutes to prepare (I think the jasmine rice took longer to cook!) and was very, very good.
So it is a perfect dinner idea on a busy evening, but it could easily be served for a dinner party with another stir-fry as well.
Thai Style Prawn Stir-Fry
Ingredients
- 500 g prawns without heads, shells and intestines,
- 1 tin coconut milk (400ml)
- 1 tbsp oil
- salt and pepper.
Sauce:
- 0.5 red chilli without seeds, thinly sliced,
- 1 onion chopped,
- 5 cm ginger piece, peeled and grated,
- 5 cm lemon grass stalk (without the hard outer leaves), chopped,
- 6 blanched almonds
- 0.5 tsp turmeric
- 0.5 tsp salt
Instructions
- Put all the sauce ingredients to a food processor, add 3 tbsp of coconut milk and process until you end up with a smooth paste.
- Heat the oil in a wok or a large frying pan, add the prawns and stir fry for 2-3 minutes; remove from the wok.
- Put the sauce and the rest of the coconut milk to the wok and bring to boil.
- Stir in the fried prawns, heat up and adjust seasoning.
- Serve with cooked jasmine rice.
Notes
