Description
Easy garlic butter prawns simmered in coconut milk with veggies. Simple, colorful, and ready in 30 minutes.
Ingredients
Units
Scale
- 500g prawns, peeled, cleaned, and deveined
- 225g (1 cup) unsalted butter
- 2 garlic cloves, chopped
- 1 onion, sliced
- 1 knob ginger, sliced
- 1 tsp grated ginger
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 cup coconut milk (full-fat)
- A handful of green beans
- Salt and pepper
- Optional garnish: fresh cilantro or lime wedges
Instructions
- Blanch beans in salted boiling water for 2–3 minutes, drain and set aside.
- Heat half the butter in a pan.
- Add onion, carrot, and peppers.
- Stir-fry 3 minutes, then toss in green beans.
- Season and transfer to a serving plate.
- In another pan, melt the remaining butter.
- Add garlic and sliced ginger, sauté 1 minute.
- Add prawns, cook 2–3 minutes until pink.
- Stir in grated ginger and coconut milk, simmer 5 minutes.
- Season with salt and pepper.
- Pour creamy prawn mixture over veggies, garnish with cilantro or lime if using.
- Serve hot with rice or mash.
Notes
Prepared, tried, and tested by Joy
