Ingredients:

  • 5 lb (680 g) Large Prawns (Shrimp), peeled and deveined
  • 2 tbsp (30 ml) Coconut Oil (or Olive Oil)
  • 1 large (150 g) Shallot or Yellow Onion, finely diced
  • 6 large cloves (~30 g) Garlic, minced or thinly sliced
  • 1 tsp (5 g) Fresh Ginger, grated or finely minced
  • 1/2 tsp (2.5 ml) Red Pepper Flakes (Chilli Flakes)
  • 1 cup (150 g) Cherry Tomatoes, halved
  • 1 (13.5 oz) can (400 ml) Full-Fat Coconut Milk
  • 1/4 cup (60 ml) Vegetable or Chicken Stock (Optional)
  • 1 tbsp (15 ml) Fresh Lime Juice
  • 1/4 cup (10 g) Fresh Cilantro (Coriander), roughly chopped
  • Sea Salt, To taste
  • Freshly Ground Black Pepper, To taste

Instructions:

  1. Prep Prawns: Ensure prawns are fully thawed, peeled, and patted thoroughly dry with paper towels. Set aside.
  2. Sauté Aromatics: Heat the coconut oil in the skillet over medium heat. Add the diced shallots/onion and cook until softened and translucent (3–4 minutes).
  3. Add Garlic and Spice: Reduce the heat slightly to medium-low. Add the minced garlic, ginger, and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant. Do not let the garlic brown or burn.
  4. Cook Tomatoes: Increase heat slightly and add the halved cherry tomatoes. Cook for 2–3 minutes, stirring occasionally, until they start to soften and release some of their juices. Season lightly with salt and pepper.
  5. Build the Sauce Base: Pour in the full-fat coconut milk (and stock, if using). Bring the mixture to a gentle simmer.
  6. Reduce: Reduce heat to low and allow the sauce to simmer gently for 5–7 minutes, stirring occasionally, until the sauce has thickened slightly and the flavours have married up beautifully. Taste and adjust salt and pepper now.
  7. Cook Prawns: Increase the heat back to medium. Add the patted-dry prawns to the simmering sauce. Stir well to coat.
  8. Quick Cook: Cook the prawns for only 2–3 minutes, flipping them halfway, until they are opaque, pink, and just cooked through. Do not overcook.
  9. Garnish and Serve: Remove the pan from the heat immediately. Stir in the fresh lime juice and most of the chopped cilantro/coriander. Give it one final taste test for seasoning. Serve piping hot.