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Comforting Prawns in Coconut Milk

Comforting Prawns in Coconut Milk: A Tropical Taste Adventure

Comforting Prawns in Coconut Milk is a flavorful and quick recipe filled with rich tropical flavors, perfect for a satisfying dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Filipino
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 piece Ginger Adds a warm, spicy depth; substitution: use galangal for a more complex flavor.
  • 2 tablespoons Canola Oil Used for sautéing; substitution: vegetable oil or coconut oil.
  • 2 fillets Anchovy Fillets (canned) Adds umami; substitution: fish sauce, use sparingly.
  • 1 can Coconut Milk Forms the base; substitution: coconut cream or low-fat coconut milk.
  • 1 teaspoon Kosher Salt Enhances flavors.
  • 1/2 teaspoon Black Pepper Adds warmth, freshly ground is best.
For the Prawns
  • 1 pound Raw Prawns (or Jumbo Shrimp) The primary protein; substitution: use cooked shrimp.
For the Vegetables
  • 1 piece Serrano or Jalapeño Peppers Provides heat; substitution: bell pepper for milder flavor.
  • 2 medium Scallions Contributes mild onion flavor; substitution: chives.
  • 1 medium Red Onion Adds sweetness; substitution: yellow onion.
  • 2 pieces Tomatoes Provides sweetness and acidity; canned tomatoes can substitute.
  • 1 stalk Fresh Lemongrass Infuses fragrant notes; substitution: lemon zest.
  • 2 cups Greens (e.g., chile leaves, sweet potato greens, baby spinach) Adds color, texture, any tender leafy greens work.
For Serving
  • 2 cups Jasmine Rice Commonly served alongside the dish.
  • 1 piece Lime Provides acidity; substitution: lemon juice.

Equipment

  • Dutch oven

Method
 

Preparation Steps
  1. Begin by preparing your ingredients. Peel and mince the ginger, slice the peppers, chop scallions and red onions, and grate the lime zest.
  2. Trim the tough ends of the lemongrass, halve stalks and smash gently with a knife to release oils; tie into a bundle.
  3. In a large Dutch oven, heat canola oil over medium heat. Add lemongrass, minced ginger, sliced peppers, scallions, and red onions. Sauté for 8–10 minutes until softened.
  4. Add diced tomatoes to the pot and cook for another 8–10 minutes until tomatoes break down, meld with aromatics.
  5. Pour in coconut milk with kosher salt and black pepper, bring to a gentle boil, then reduce to a low simmer for 10–12 minutes.
  6. Fold in raw prawns, cover and cook for about 5 minutes until prawns turn pink and firm.
  7. Add your greens and stir for about 2 minutes until wilted; discard the lemongrass bundle.
  8. Ladle the prawns in coconut milk into bowls, serve with jasmine rice and garnish with lime wedges.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Using fresh prawns enhances flavor. Adjust heat with peppers to your preference. Simmer gently to maintain creamy consistency; leftovers can be stored for up to 2 days.

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