These gorgeous Thai spiced prawns will leave you finger-licking! Serve with garlic naan and a coconut & lime sauce for balance. Make sure you serve with plenty of serviettes.
For the prawns 16 giant prawns in shell, thawed if frozen (we love Sea Cuisine)
2 tablespoons Thai red curry paste
¾ can coconut cream (we love Chantal Organics)
16 long bamboo skewers, soaked in water
For the Coconut Sauce
1 teaspoon fish sauce (we love Golden Sun)
1 teaspoon finely chopped fresh ginger
¼ can coconut cream (we love Chantal Organics)
1 lime, zested and juiced
To garnish
A handful fresh coriander (we love Superb Herb)
1 fresh green chilli, thinly sliced (optional)
4 garlic naan breads (we love Giannis)
Extra lime wedges
Method
In a bowl, mix coconut cream and curry paste. Add the prawns and coat well. Leave to marinade for 15 minutes. Skewer prawns onto 16 long bamboo skewers.
In another bowl, mix ginger, the rest of the coconut cream, fish sauce and the zest and juice of 1 lime to make the Lime Coconut Sauce. Season with sea salt if needed.
Heat the grill. Cook the naan bread for 1-2 minutes each side. Keep warm.
Cook the prawn skewers with drizzle of oil for 4-5 minutes or until turned bright pink, cooked through and slightly charred.
Top prawn skewers with coriander and chilli. Serve with Lime Coconut Sauce, lime wedges and the garlic naan bread.
