- 10 ml sunflower oil
- 1 can (400 ml) coconut milk
- 1 stick of lemon grass
- 2 ml sugar
- 5 ml fish sauce
- 2 lime leaves
- 1 kg prawns, cleaned
- 250 ml coconut cream
- juice of half a lemon
- salt to taste
- 4 – 6 red chillis, seeds removed, finely chopped
- 6 shallots, finely chopped
- 2 cloves of garlic, finely chopped
- 3 ml turmeric
First make the paste: Crush chillis, shallots, garlic and turmeric in a mortar and pestle or food processor to form a paste. Heat sunflower oil in a pot and add the paste. Cook for a few seconds and add coconut milk. Bring to the boil. Crush lemon grass with the back of a knife and add to mixture. Cook for a few minutes and add sugar, fish sauce and lime leaves. Add prawns and cook for 5 minutes. When they turn pink, they’re done. Add coconut cream, lemon juice and salt. Serve with basmati rice and mango salsa.
- 1 mango, cubed
- 1 red chilli, cut into rings
- 1 green chilli, cut into rings
Mix mango and chilli rings well.
If you don’t have a mortar and pestle or a food processor, you can simply chop everything for the paste extremely finely using a knife.
A slightly dry chenin blanc, like Boland Kelder’s version.