Ingredients:

  • 4 Tbsp Thai Red Curry Paste
  • 1/2 cup Full-Fat Coconut Milk
  • 2 Tbsp Fresh Lime Juice
  • 1 Tbsp Fish Sauce (Nam Pla)
  • 1 tsp Light Brown Sugar
  • 1 tsp Fresh Ginger, grated
  • 2 medium Garlic Cloves, minced
  • 5 lbs Large Prawns/Shrimp, peeled and deveined
  • 1 Tbsp Neutral Oil (for greasing)
  • 1/4 cup Fresh Cilantro/Coriander, chopped (for garnish)
  • 1 small Fresh Red Chilli, thinly sliced (for garnish, optional)

Instructions:

  1. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
  2. In a medium bowl, whisk together the red curry paste, coconut milk, lime juice, fish sauce, brown sugar, grated ginger, and minced garlic until fully incorporated and smooth.
  3. Add the prepared shrimp to the marinade. Toss gently to coat thoroughly. Cover the bowl and refrigerate for no longer than 30 minutes, as acidic lime juice can start to cure the protein quickly.
  4. Preheat your grill to medium-high heat (about 400°F / 200°C). If using a broiler, position the rack 6 inches (15 cm) from the heat source and preheat to high.
  5. Remove the shrimp from the marinade, letting any excess drip off. Thread 3-4 shrimp onto each skewer, piercing them near the tail and head end to keep them stable and flat. Do not overcrowd.
  6. Lightly oil the grill grates or the broiler pan to prevent sticking.
  7. Place the skewers on the hot grill or under the broiler. Cook for 2–3 minutes per side (4–6 minutes total). The shrimp is cooked when it turns opaque pink and curls into a C-shape.
  8. Remove the skewers from the heat and transfer them to a platter. Sprinkle generously with fresh chopped cilantro and thin slices of red chilli (if using). Serve immediately.