Prawns with Carrot-Ginger Coconut Sauce
Ingredients
FOR COCONUT SAUCE
1 14-ounces can of coconut milk
2 small carrots
1-inch piece of fresh ginger
1 garlic clove, peeled and hard end removed
1 serrano pepper, seeds removed
3 tablespoons soy sauce
1 cup fresh parsley
2 limes, juiced
1 stalk lemongrass
FOR THE PRAWNS AND VEgETABLES
2 tablespoons olive oil
12 prawns tail on
Any mix of vegetables: bell peppers, string beans, asparagus, onions, snap peas...
Preparation
1
In a blender or food processor, add all the ingredients for the coconut sauce, including lemongrass. Blend well. Taste for seasoning and add more soy or a pinch of salt.
2
In a skillet over high heat, add the olive oil over and sauté the prawns and the vegetables. Toss until done. Season with salt and pepper.
3
Gently heat the sauce, do not boil it as it will separate. When hot pour over the prawns and vegetables.
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About
This coconut sauce is light, full of flavor and absolutely versatile. I prepared it with prawns. However it goes well with chopped chicken, all sorts of vegetables or tofu for a more vegan alternative.
Can be prepared couple of days in advance and warmed up and poured over your favorite ingredients. To make it of a thicker consistency and the sauce absorbed, add rice, lentils, quinoa, barley or any grains of your liking.
Yield:
4
Added:
Thursday, October 31, 2019 - 8:44am
