Thai Coconut Prawns With Steamed Rice Recipe

About this recipe

A flavorful Thai-inspired prawn dish cooked in a rich coconut milk sauce, spiced with turmeric and cayenne pepper, and garnished with fresh herbs. Perfect for a pescatarian dinner solution.

Ingredients

• 100 g Coriander - Chopped (Kothimbir)
• 150 g Spring Onion (Kandychi Path)
• 100 g Sambar Onion Peeled
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 400 Ml Chaokoh Coconut Milk
• 1 pack (500 g) Daily Good Turmeric - Haldi Powder
• 80 g Urban Platter Cayenne Pepper Powder
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 1 Combo Keya Ginger And Garlic Powder

Instructions

1. 1. Heat 2 teaspoons of oil in a pan over medium heat and sauté 1/2 an onion, finely chopped, until golden brown.
2. 2. Add 1 chopped tomato, 1/4 teaspoon turmeric, 1/2 teaspoon cayenne pepper, and 1 teaspoon salt to the pan. Cook for 3-4 minutes until the tomato softens.
3. 3. Stir in 1 teaspoon of ginger powder and 1 teaspoon of garlic powder and cook for another minute until fragrant.
4. 4. Add 1/4 cup of water to the pan and mix well.
5. 5. Add 1/2 cup of finely chopped sambar onion to the pan and cook for 3-4 minutes until softened and well-coated in the spices.
6. 6. Pour in 1/4 cup of coconut milk and simmer for 2-3 minutes, allowing the flavors to meld.
7. 7. Stir in 1 tablespoon of chopped green coriander and remove from heat.
8. 8. Garnish with 3-5 chopped spring onion and serve hot with steamed rice.