Prawns with Carrot-Ginger Coconut Sauce

Name: Prawns with Carrot-Ginger Coconut Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 14 ounces coconut milk; 2 pieces small carrots; 1 piece 1 - inch piece of fresh ginger; 1 clove garlic, peeled and hard end removed; 1 piece serrano pepper, seeds removed; 3 tablespoons soy sauce; 1 cup fresh parsley; 2 pieces limes, juiced; 1 stalk lemongrass; 2 tablespoons olive oil; 12 pieces prawns tail on

This coconut sauce is light, full of flavor and absolutely versatile. I prepared it with prawns. However it goes well with chopped chicken, all sorts of vegetables or tofu for a more vegan alternative. Can be prepared couple of days in advance and warmed up and poured over your favorite ingredients. To make it of a thicker consistency and the sauce absorbed, add rice, lentils, quinoa, barley or any grains of your liking. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/

Pantoh_Together

Prep10 min

Cook15 min

Total25 min

Servings4

Difficultyeasy

PescatarianDinner / SupperLunch

Ingredients

14 ouncescoconut milk
2 piecessmall carrots
1 piece1 - inch piece of fresh ginger
1 clovegarlic, peeled and hard end removed
1 pieceserrano pepper, seeds removed
3 tablespoonssoy sauce
1 cupfresh parsley
2 pieceslimes, juiced
1 stalklemongrass
2 tablespoonsolive oil
12 piecesprawns tail on

Instructions

1
In a blender or food processor, add all the ingredients for the coconut sauce, including lemongrass. Blend well. Taste for seasoning and add more soy or a pinch of salt.
2
In a skillet over high heat, add the olive oil over and sauté the prawns and the vegetables. Toss until done. Season with salt and pepper.
3
Gently heat the sauce, do not boil it as it will separate. When hot pour over the prawns and vegetables.