Constance Stay Safe | Reinforced Sanitary Protocol Read More
Thai prawns in coconut sauce – Constance Moofushi, Maldives
400 gr Thai chili paste
50 gr Ginger
50 gr Garlic
1.2lt Coconut milk
7 gr Kaffir lime
50 gr Bell pepper
50 gr Red Onion
40 gr Lemon grass
50 gr Fish sauce
5 gr Chives
Marinate the prawns with all the 1st part of ingredients.
Reheat oil in a wok and roast ginger and garlic first, add lemon grass and kaffir lime, the Thai chili paste, coconut milk and fish sauce as last, salt to taste.
Cut bell pepper and onion into rough pieces and sauté the vegetables, fry the prawns and add to the vegetables, add the sauce, garnish with chives.