Recipes

Prawns with Coconut Milk Curry

Preparation & Cooking Time: Prep time: 30 minutes Grilling time: 2 to 4 minutes
Serves: 4

Ingredients

Sauce
2     tablespoons vegetable oil
2    tablespoons minced shallot
2    teaspoons minced lemongrass, white part only
1    teaspoon minced garlic
1     tablespoon curry powder
1     cup coconut milk
1-1/2  teaspoons granulated sugar
1    teaspoon fish sauce
1      teaspoon lime juice
1     teaspoon tamarind pulp
1/2    teaspoon kosher salt
1/4    teaspoon freshly ground black pepper
1     pinch ground cloves

1-1/2   pounds prawns (11-15 count), peeled and deveined
  Vegetable oil 
  Kosher salt
  Freshly ground black pepper

2    tablespoons coarsely chopped fresh basil

Method

Recipe from Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

INSTRUCTIONS

1. In a medium saucepan over medium-high heat, warm the oil. Add the shallot, lemongrass, and garlic. Cook for 2 to 3 minutes, stirring occasionally. Add the curry powder and cook for 1 minute more, stirring occasionally. Add the remaining sauce ingredients. Bring to a boil, then lower heat to a simmer. Cook for about 5 minutes. Strain the sauce through a fine-mesh sieve. Set aside.

2. Lightly brush or spray the prawns with oil and season with salt and pepper. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the prawns are opaque in the center and firm to the touch, 2 to 4 minutes, turning once. Remove from the grill and serve warm with the sauce and jasmine rice, if desired. Sprinkle with the fresh basil.