Makes 30 (approx.)
adjust servings:

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For the prawns:

For the peanut sauce:

To garnish:

  1. In a large bowl, combine the coconut milk, garlic, turmeric, fish sauce, curry paste, coriander and sugar. Mix to combine well. Stir the prawns in until coated, cover with cling film and refrigerate overnight.
  2. Heat a splash of oil in a frying pan and cook the prawns in batches until pink and cooked through. Set aside.
  3. To make the satay sauce, heat the coconut cream in a heavy-bottomed pot over a medium heat. Add the curry paste and cook, stirring, for one minute. Add the remaining ingredients and simmer for three minutes until thickened. Remove from the heat and allow the peanut sauce to cool to room temperature.
  4. Thread the prawns on to small skewers.
  5. To serve, spoon the satay sauce into small glasses and scatter with grated carrot and chopped coriander. Add one or two prawn skewers to each glass.

Nutrition Facts

Per Serving 71kcals, 4.3g fat (2.3g saturated), 2.5g carbs, 1.2g sugars, 5.8g protein, 0g fibre, 0.246g sodium

MAKE IT YOURS: This marinade, sauce and method will work equally well using pieces of chicken fillet.