Ingredients for Thai Prawn Satay
- King Prawns
- Red Chilies
- 2 tablespoons sliced spring onions
- Fresh Coriander Leaves
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1/2 cup onion, chopped
- Fresh Lime Leaves
- Lemons, Zest Of
- Lemongrass
- 1 tablespoon Thai red curry powder
- 1 can (13.5 oz) coconut milk
- 1 cinnamon stick
- Crunchy Peanut Butter
- 2 tablespoons tamarind juice
- 1 tablespoon fish sauce
- Soft Brown Sugar
- Lemon, Juice Of
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How to Make Thai Prawn Satay
- Heat 1 tablespoon of oil in a wok over medium heat. Add 2 cloves minced garlic and 1/2 cup chopped onion; sauté for 3 minutes until fragrant.
- Add 2-3 red chilies (finely chopped), 2-3 kaffir lime leaves, 1 stalk lemongrass (finely chopped), and 1 tablespoon Thai red curry powder. Cook for 2 minutes, stirring constantly.
- Stir in 1 can (13.5 oz) coconut milk, 1 cinnamon stick, 2 tablespoons peanut butter, 2 tablespoons tamarind juice, 1 tablespoon fish sauce, 1 tablespoon sugar, and 1 tablespoon lime juice.
- Reduce heat to low, simmer for 15 minutes, stirring occasionally to prevent sticking.
- While the sauce simmers, heat the remaining 1 tablespoon of oil in a separate pan. Add 1 pound prawns and cook until pink and firm (about 3-5 minutes per side).
- Gently combine the cooked prawns with the peanut sauce. Garnish with 2 tablespoons sliced spring onions, 1-2 finely sliced red chilies, and 2 tablespoons chopped coriander leaves.
- Serve immediately with lemon rice (recipe not included).
- Enjoy this wonderfully flavorful Thai culinary delight!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
73g
Fat
76g
Carbs
9g
