Yield: 1 Servings
|2 cups||Coconut milk|
|¼ cup||Galangal, sliced very thin|
|1 tablespoon||Lemon grass, sliced very thin|
|4 \N||Lime leaves, whole|
|½ teaspoon||Chili paste|
|¼ teaspoon||White pepper|
|1 pounds||Large Prawns, shelled and deveined|
|1 tablespoon||Fish sauce|
|1 tablespoon||Lime juice|
|3 tablespoons||Coriander leaves|
Here's a few Thai Prawn recipes - one for soup and two curries. If you are not familiar with some of the ingredients, any Asian grocery store will be able to help you. Or email me if you have any questions. I got these recipes from "The Lemon Grass and Galangal Cookbook".
Place coconut milk, water, galangal, lemon grass, lime leaves, chili paste and white pepper in a sauce pan and bring slowly to a boil. Do not heat to strongly or coconut milk might curdle. When stock is boiling, add prawns, reduce heat and simmer for 5-10 minutes, or until prawns are cooked. Remove lime leaves, add fish sauce and lime juice. Garnish with coriander leaves.
Yield - 4 cups
Posted to EAT-L Digest 10 Sep 96 From: Serene Ong <sereneo@...> Date: Thu, 12 Sep 1996 03:54:41 +0700