Recipe Details

Skewered jumbo prawns basted and grilled with authentic Thai curry paste. Served with coconut curry peanut sauce and sweet-hot mango salsa for dipping.

For garlic oil:

  1. Place ingredients in a saucepan and warm oil to about 200ºF. Remove from heat and let steep for 1 hour. Strain garlic using a kitchen sieve or cheesecloth. Store as you would normally store oils. Use as desired.

For curry paste:

  1. Combine all paste ingredients in a food processor and blend to a consistent texture.

For peanut sauce:

  1. Combine all sauce ingredients in a food processor and blend to a smooth consistency.

For mango salsa:

  1. Combine all salsa ingredients in a large nonreactive bowl. Stir well. Salt to taste.
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