Green Thai Curry Prawns..............

This is an adaptation of a Phillip Kraal recipe he used at a brunch for a family friend and in response to requests following "my at home" it is now reproduced:

Ingredients

Raw Prawn Meat – either with tails on or off (whichever is the cheapest) and however many you want to eat or can afford (this is a great dish when prawn meat is on special).
Butter – a couple of knobs
Ground Coriander – about 2 teaspoons (give or take depending on taste)
Fresh Ginger – a solid piece grated, again more or less depending on taste (it doesn’t need to be too fine so just as it comes no need to go overboard)
Coconut Milk – 1 can (you can use more or less if you want dependant on how many you are doing & if you are using skewers)
Green Thai Curry Paste – about a tablespoon to a tablespoon and a half depending on your own taste

Method

Over a moderate heat melt the butter in a fry pan and lightly cook the prawn meat until it just begins to change colour – do not over cook. It is better to do the prawn meat in small batches so as not to have them stew and it provides better control for making sure some do not get over cooked. Drain and place to one side.

In the same pan reduce heat to low and add the other ingredients while stirring with the coconut milk being the last in and gently heat continuing to stir until the sauce is reasonably smooth and mixed with the paste and coriander dissolved.

Now you can either skewer the prawn meat or alternatively have it free flow in the sauce. Clearly for finger food skewers are better but if you are using it for an entrée over rice and you don’t want to be bothered with threading them free flow are fine but again skewers can provide a good look to the food on a plate and you retain portion control.

Place the prawns in an oven proof dish and cover with the sauce. Place dish in a preheated oven (about 180) to finish – the prawn meat should change colour but again do not over cook and do not boil the sauce (just below simmering is good) takes about 5-10 minutes.

Either serve on skewers as finger food or over your favourite rice as an entrée.

As always all care and no responsibility taken for this recipe.