Coconut milk flavored with peanut butter makes a classic Thai inspired, creamy sauce for bell peppers and sautéed prawns for an easy dinner.
Serves: serves 4
450g jumbo prawns, shell and tail on
4 tablespoons vegetable oil, divided
2 gloves garlic, minced or pressed
¼ teaspoon sea salt
¼ teaspoon red chili flakes
½ red onion, peeled and sliced
½ red pepper, seeded and sliced
½ orange pepper, seeded and sliced
½ yellow pepper, seeded and sliced
250ml coconut milk
2tps worchester sauce
2tps soya sauce
2tps peanut butter
2tps lime juice
1tp brown sugar
2tps ground ginger
2tps basil leaves, chopped
1 red onion, chopped
Red jalapeno pepper, thinly sliced (optional)
1 packet of noodles
Peel and devein prawns, leaving tails on. Place the prawns in a bowl with 1 tablespoon of the oil, garlic, salt and red chili flakes. Toss to coat and let marinade for 10 minutes.
Heat a medium pan over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook half of the prawns for 2 minutes, then flip and cook for another 2 minutes. Transfer the prawns to a plate. Add the remaining tablespoon of oil and cook the remaining prawns then add to the other.
In another bowl mix the coconut milk, worchester sauce, soya sauce, peanut butter, lime juice, brown sugar and ground ginger and stir well. Transfer the cooked onion and peppers to the pan and pour the coconut milk mixture over the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the prawns to the pan with the basil and toss to coat. Serve over noodles. Garnish with more basil, chopped green onion and sliced red jalapeño if desired.