Cooking time: quarter-hour
Parts: 1-2 individuals
Components
200g prawns
1 ½ cups (375ml) coconut milk
1 stalk lemongrass (lower into 2-inch items, evenly smashed)
3-4 slices galangal (or ginger instead)
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3-4 kaffir lime leaves (torn into items)
1-2 Thai hen’s eye chilies (sliced; or substitute crimson jalapeños)
1 ½ tbsp fish sauce (regulate to style)
1 tbsp lime juice (regulate to style)
½ tsp sugar (non-compulsory, to steadiness flavours)
½ tbsp chilli oil (regulate to spice desire)
Recent cilantro (for garnish)
1-2 inexperienced onions (sliced, for garnish)
Methodology
Warmth coconut milk in a pot over medium warmth. Sauté lemongrass, galangal, kaffir lime leaves, Deliver to a delicate boil.
Add your prawns and simmer till cooked by.
Stir in fish sauce, lime juice, sugar (if utilizing), and sliced chillies. Modify to style for a steadiness of salty, bitter, and spicy flavours.
Take away from warmth. Garnish with recent cilantro, inexperienced onions, and drizzle with chili oil. Serve heat.
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