Ingredients Jump to Instructions ↓

  1. 1 pkg. wooden skewers

  2. 12-15 fresh tiger prawns, shelled (tails can be left on)

  3. 4 key limes (cut in half) or 1 regular lime (cut in quarters)

  4. Optional: red and green bell peppers, cut into strips wide enough for skewering, and 1 pkg. cherry tomatoes


  6. 1/2 stalk lemon grass, sliced (with bulb and tough outer leaves removed)

  7. 1-2 yellow chillies, depending on desired spice level (or substitue 1-2 green or red chillies)

  8. 2 shallots (or 1 small cooking onion)

  9. 1 thumb-size piece of galangal (see Glossary) or ginger, peeled and sliced

  10. 3 cloves garlic

  11. 1 tsp. ground coriander

  12. 1 tsp. regular mustard

  13. 1/4 tsp. fresh nutmeg (or substitute cinnamon)

  14. 3 Tbsp. fish sauce

  15. 1/2 tsp. turmeric

  16. 1-2 tsp. brown sugar

  17. 1 kaffir lime leaf, snipped into small pieces with scissors (discard stem)

  18. 1/2 can coconut milk

Instructions Jump to Ingredients ↑

  1. Place skewers in the sink and cover with water (this will prevent them from burning). Allow them to soak until you're ready to use them.

  2. For more information on how to buy, prepare, and cook with lemongrass, see: All About Lemongrass.

  3. Place curry sauce ingredients in a food processor (or blender). Process well, then do a taste test, adding a teaspoon or more fish sauce (instead of salt) if necessary.

  4. Stir prawns (and vegetables if using) into sauce, combining well.

  5. Skewer prawns (and vegetables) onto wooden skewers and set on a plate for grilling.

  6. Grill these shrimp outdoors on your BBQ until pink and plump , OR broil in the oven.

  7. If oven broiling: place skewers on a broiling pan or directly on a foil-lined baked sheet. Place on first or second highest rung of your oven.

  8. Set dial to "broil", watching carefully to make sure they don't burn. Turn to cook the other side after 1 minute. Continue this way until cooked. Note: prawns cook very quickly at high temperatures - 3 to 8 minutes or even less, depending on their thickness and the heat of your oven/grill. The veggies will cook equally fast.

  9. Serve these skewers with wedges of cut lime, or add remaining 1/2 can coconut milk to the leftover curry sauce marinade. Heat the sauce thoroughly (boiling at least 3 minutes) and serve as a dipping sauce on the side.

  10. For a complete meal, serve with plenty of steamed Thai jasmine-scented rice. Enjoy!


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