Ingredients:

  • 2 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1 medium Shallot, finely diced
  • 6 cloves Garlic, minced/thinly sliced (divided: 4 cloves for sautéing, 2 cloves for finishing)
  • 1/2 tsp Red Pepper Flakes
  • 1 Tbsp Tomato Paste
  • 1 cup Crushed Tomatoes (canned)
  • 1 standard can Full-Fat Coconut Milk (400 ml)
  • 1/2 cup Chicken or Vegetable Stock (low sodium)
  • 1 Tbsp Fresh Lime Juice
  • 5 lbs Large Raw Prawns (shrimp), peeled, deveined
  • Salt (Kosher) & Black Pepper, to taste
  • 1/2 cup Fresh Coriander (Cilantro), rough chopped

Instructions:

  1. Prep Prawns: Ensure the prawns are dry. Pat them thoroughly with paper towels. Season lightly with salt and pepper now, before cooking.
  2. Sauté Aromatics: Heat the olive oil and butter in a large skillet over medium heat. Once the butter foams, add the diced shallots. Sauté for 3-4 minutes until they are soft and translucent.
  3. Add Garlic (Cooked Stage): Add 4 cloves of minced garlic, the red pepper flakes, and tomato paste. Stir constantly for 60 seconds until fragrant. Do not let the garlic burn; if the pan is too hot, reduce the heat immediately.
  4. Deglaze and Simmer: Pour in the crushed tomatoes and chicken stock. Scrape the bottom of the pan to lift any browned bits. Bring the mixture to a gentle simmer.
  5. Add Coconut Milk: Stir in the full-fat coconut milk. Reduce the heat to low and allow the sauce to gently simmer uncovered for 3–5 minutes. Taste and adjust initial seasoning (salt and pepper).
  6. Introduce Prawns: Increase the heat to medium-low. Add the seasoned prawns to the simmering sauce in a single layer.
  7. Quick Cook: Cook for 2–3 minutes per side. Prawns cook very quickly; they are done when they curl into a C-shape and turn opaque pink throughout. Do not overcook.
  8. The Finishing Punch: Remove the pan from the heat. Stir in the fresh lime juice and the remaining 2 cloves of finely minced/grated raw garlic.
  9. Serve: Stir in half of the fresh coriander/cilantro. Taste one last time and adjust salt/pepper if necessary. Garnish generously with the remaining coriander before serving.