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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Found somewhere on the internet. Ingredients:
1 piece fresh ginger, peeled and coarsely chopped (2 inch piece) |
1 large onion, peeled and coarsely chopped |
1 red bell pepper, coarsely chopped |
4 ripe tomatoes, coarsely chopped |
4 cups fish stock |
1 tablespoon fish sauce (nam pla) |
1/4 teaspoon cayenne pepper |
4 cups coconut milk |
24 large prawns, tail on |
3/4 cup cilantro, finely minced |
1/2 cup parsley, finely minced |
Directions:
1. Place the ginger, onion, red pepper and tomato in the food processor until smooth.
2. Transfer to a heavy saucepan and cook at high heat, stirring for 3-4 minutes.
3. Add fish stock, fish sauce and cayenne, and stir to mix well.
4. Bring to a boil, turn heat down and simmer for about 10 minutes.
5. Add the coconut milk and prawns and cook on high heat stirring, for about 3 minutes. Turn down to a simmer and cook another 3 minutes.
6. Stir in cilantro and parsley before serving.
7. Taste and adjust seasonings by adding more fish sauce and cayenne.
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