THAI PRAWN SATAY

Thai Prawn Satay image

Tasty, the peanut sauce makes this a lip smacking dish, it goes with almost any Thai meal. I sometimes change the prawns for chicken or even pork, it's that good.

Provided by Brian Holley

Categories Curries

Time 34m

Yield 4 serving(s)

Number Of Ingredients 19

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Ingredients

1 lb raw shelled king prawns
4 red chilies, finely sliced
2 spring onions, sliced length ways
1 tablespoon fresh coriander leaves
3 tablespoons oil
1 tablespoon chopped garlic
1 small onion, chopped
3 red chilies, chopped
3 fresh lime leaves
3 lemons, zest of
1 stalk lemongrass, chopped
1 teaspoon curry powder
1 cup coconut milk
1/2 inch cinnamon stick
1/3 cup crunchy peanut butter
3 tablespoons tamarind juice
2 tablespoons fish sauce
2 tablespoons soft brown sugar
1/2 lemon, juice of

Steps:

Heat half of the oil in a wok and fry the garlic and onion for 3 minutes.
Add the chillies lime leaves, lemon grass and the curry powder, cook for 2 minutes.
Stir in the coconut milk cinnamon stick, peanut butter, tamarind juice, fish sauce, sugar and lemon juice.
Reduce the heat and simmer for 15 mins, stir to prevent the mixture from sticking.
Heat the remaining oil in a separate pan and fry the prawns till they are pink and just firm.
Mix the prawns with the sauce and serve garnished with the sliced spring onions, red chillies and coriander leaves.
serve with lemon rice. Wonderful.

Nutrition Facts : Calories 555.1, Fat 36.5, SaturatedFat 15.3, Cholesterol 172.5, Sodium 1016.4, Carbohydrate 29.5, Fiber 5.2, Sugar 18.4, Protein 32.7