This post is sponsored by Very Lazy.
I have come down with a stinking cold. I don’t get ill very often, maybe about once every five years; so when I do catch a cold it really hits me hard. I have been struggling to do much at all but I have work and diy to be getting on with and Ringo to walk so I’ve spent a lot less time resting than I would like to. It has meant that I really haven’t felt like cooking but I still need tasty, nourishing food, fast! These prawns in an easy Thai coconut sauce are ready in about half an hour and are very low effort but big on flavour.
The reason it is so easy to make is because I used Very Lazy pastes to make the sauce. Rather than having to chop/peel/grate/puree the garlic, ginger, lemongrass and chilli you simply squeeze them out of a tube – instant flavour! I always keep some in the fridge for quick, easy, hassle-free meals as they are so convenient and make it easy to cook good food fast. They are also super versatile; you can use them in soups, marinades, salad dressings, curries, stir fries, dips and even smoothies!
Here I used them to make an easy version of a Thai style coconut sauce; it is rich and creamy from the coconut milk, very flavourful and works wonderfully with the prawns and peppers. Because I used the Very Lazy pastes there is very little prep involved – just some onion, peppers and herbs to chop then a bit of frying, so it is a perfect meal for days where you don’t want to cook or are short on time. Served with white rice it makes a delicious, satisfying meal that feels like it took a lot more effort than it actually did!
Prawns In An Easy Thai Coconut Sauce
- 500 g raw king praws de-frosted if frozen
- 2 Tbsp vegetable oil
- 1 onion peeled and thinly sliced
- 1 red pepper thinly sliced
- 1 yellow pepper thinly sliced
- 1 orange pepper thinly sliced
- 1 Tbsp Very Lazy garlic paste
- 1 Tbsp Very Lazy ginger paste
- 1 Tbsp Very Lazy lemongrass paste
- 1 tsp Very Lazy chilli paste (or more to taste)
- 1 400 ml can coconut milk (regular or light)
- 2 Tbsp peanut butter
- 1 Tbsp fish sauce
- 1/2 Tbsp brown sugar (I used coconut sugar)
- small handful fresh coriander finely chopped
- small handful fresh Thai basil finely chopped
- juice of 1/2 lime
- salt and pepper
- white rice to serve
- sliced spring onions and red chilli to garnish (optional)
Heat one tablespoon of the oil in a large frying pan. Fry the prawns for about five minutes until pink then remove to a bowl and set aside.
Heat the rest of the oil in the same pan and add the onion; cook for about five minutes until softened then add the peppers and fry for five more minutes. Add the garlic, ginger, lemongrass and chilli pastes and cook, stirring, for a minute then add the coconut milk, peanut butter, fish sauce and sugar.
Allow to simmer for five minutes then add the prawns, coriander, basil, lime juice and some salt and pepper to taste. Simmer for a few more minutes until the prawns are warmed through then serve with white rice.
This post is sponsored by Very Lazy, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.