12 x green prawns, peeled, deveined, tails intact
565 ml coconut milk
1 x coriander (cilantro) root, washed and scraped
1 Tbls lemongrass, finely chopped
1 tspn sambal oelek (fresh ground chilli)
1 x long red chilli, cut in half
3 x cm. piece galangal, thinly sliced
1 tbls fish sauce
4 x kaffir lime leaves, rubbed
1 tspn fresh lime juice
1/3 cup coriander leaves, to garnish
1 tbls fried shallots, for garnish
1. Place coconut milk, coriander root, lemongrass, sambal oelek, chilli, galangal, fish sauce and lime leaves in a medium saucepan on low heat. Bring to a low simmer and infuse for 4-5 minutes, gently stirring occasionally. Add prawns and simmer for a further 5-7 minutes or until prawns are cooked through.
2. Remove from heat and transfer to a serving bowl. Season with lime juice. Add more fish sauce if desired. Garnish with coriander leaves and fried shallots. Serve immediately
This dish was so delicious. I ate this in Thailand while we were on holidays.