Prawns With Carrot-Ginger Coconut Sauce

  • 15 mins total
  • 10 mins prep
  • 5 mins cook
  • serves 4 people
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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.

As for the vegetables, use what is on hand. let your imagination go wild.

Deliciously good, but then do not take my word for it and give it a try.

 

Giangi's Kitchen Signature
Nutrition Facts
Prawns with Carrot-Ginger Coconut Sauce
Amount Per Serving
Calories 318 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 19g 95%
Cholesterol 45mg 15%
Sodium 937mg 39%
Potassium 503mg 14%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 2g
Protein 8g 16%
Vitamin A 127.8%
Vitamin C 41.4%
Calcium 8.8%
Iron 30.6%
* Percent Daily Values are based on a 2000 calorie diet.
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Prawns with Carrot-Ginger Coconut Sauce

  • 15 mins total
  • 10 mins prep
  • 5 mins cook
  • serves 4 people

Ingredients

Original recipe yields 4 servings

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For Coconut Sauce
  • 1 14-ounces can of coconut milk
  • 2 small carrots
  • 1-inch piece of fresh ginger
  • 1 garlic clove, peeled and hard end removed
  • 1 serrano pepper, seeds removed
  • 3 tablespoons soy sauce
  • 1 cup fresh parsley
  • 2 limes, juiced
  • 1 stalk lemongrass
For the Prawns and Vegetables
  • 2 tablespoons olive oil
  • 12 prawns tail on
  • Any mix of vegetables: bell peppers, string beans, asparagus, onions, snap peas...

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.

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