Thai-Australian Coconut Curry with Grilled Prawns

This Thai-Australian fusion dish combines the rich, creamy flavors of coconut curry with the fresh, smoky taste of grilled prawns. It features a harmonious blend of traditional Thai spices and Australian seafood, creating a delightful balance of heat and sweetness. Perfect for a satisfying dinner, this recipe respects culinary traditions while adding a creative twist.

Ingredients:

• 400g prawns, peeled and deveined
• 1 can (400ml) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 cup vegetable broth
• 1 red bell pepper, sliced
• 1 cup snow peas
• 2 tablespoons fresh coriander, chopped
• 1 tablespoon vegetable oil
• 2 cups jasmine rice, cooked

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, marinate the prawns with lime juice, a pinch of salt, and a little vegetable oil. Set aside.
3. In a large saucepan, heat the remaining vegetable oil over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant.
4. Pour in the coconut milk and vegetable broth, stirring well. Add the fish sauce and brown sugar, mixing until combined.
5. Bring the mixture to a simmer, then add the sliced red bell pepper and snow peas. Cook for 5-7 minutes until vegetables are tender.
6. While the curry simmers, grill the marinated prawns for 2-3 minutes on each side until cooked through.
7. Serve the coconut curry over jasmine rice, topped with grilled prawns and garnished with fresh coriander.