Ingredients:

  • 1/2 cup Full-Fat Coconut Milk
  • 3 tablespoons Thai Red Curry Paste
  • 1 tablespoon Light Brown Sugar, packed
  • 1 tablespoon Fresh Lime Juice
  • 1 teaspoon Fish Sauce (Nam Pla)
  • 1 teaspoon Neutral Oil (e.g., Rapeseed/Canola)
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 pound Large Raw Prawns/Shrimp, peeled and de-veined
  • 8–10 Wooden or Metal Skewers
  • 2 tablespoons Fresh Coriander (Cilantro), roughly chopped
  • 4 Lime Wedges (for serving)

Instructions:

  1. Prep the Skewers and Prawns: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Pat the peeled and de-veined prawns thoroughly dry using kitchen paper.
  2. Prepare the Marinade: In a medium bowl, whisk together the coconut milk, red curry paste, brown sugar, lime juice, fish sauce, and neutral oil until completely smooth. Taste the marinade and adjust seasoning.
  3. Marinate: Add the dried prawns to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for a minimum of 30 minutes. Do not exceed 90 minutes.
  4. Thread the Skewers: Remove the prawns from the marinade. Thread 4–5 prawns onto each skewer, pushing them close together but not tightly jammed.
  5. Grill or Pan-Sear: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates or pan to prevent sticking. Place the skewers on the hot surface and cook for 3–4 minutes per side (total 6–8 minutes). Prawns are done when opaque pink.
  6. Serve: Remove the skewers from the heat and plate immediately. Garnish generously with fresh coriander and serve alongside lime wedges.