Black Tiger Prawns with Chilli and Curry Coconut Sauce


Rating: 3.40 / 5.00 (5 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:














Instructions:

Stir the coconut milk and cocosette in a baking bowl. Chop the garlic and a sprig of cilantro very finely, setting aside a small amount for the prawns. Add the rest to the coconut cream together with the Green Thai Curry and the Bombay Curry. Stir well and season well with salt and freshly ground pepper. Thicken with a small amount of cornstarch mixed in water.

Thread three Black Tiger Prawns each onto a metal skewer, season with salt on both sides, brush with chili oil and top with the remaining garlic and cilantro. Place on the broiler and grill for a few minutes, turning several times. Season the prawns with salt only after grilling.

Bake the baguette on the broiler until a little crispy and serve with the prawns and curry coconut sauce.

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