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Prawns in an easy Thai coconut sauce - shrimp and peppers in a creamy, flavourful Thai-style coconut sauce.

Prawns In An Easy Thai Coconut Sauce

Servings 4 people


  • 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)


  1. 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.

  2. 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.

  3. 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.