Thai🐟 Seafood

Thai River Prawns with Coconut Curry

Name: Thai River Prawns with Coconut Curry
Cuisine: Thai
Ingredients: ~8-10 pieces giant freshwater river prawns; ~1 tbsp black pepper; ~3-4 dried smoked chillies; ~2-3 tbsp galangal; ~1½ cups coconut milk; ~1 cup coconut cream; ~2-3 tbsp palm sugar; ~¼ cups fresh herbs (ga-yang leaves from the garden); ~¼ cups pineapple juice; ~½ cup coconut water; ~3-4 tbsp prawn shell oil; ~2-3 chilli skin; ~2 egg yolk; ~as needed prawn head fat; ~1 cup fish stock; ~4 pieces roti

A celebrated Central Thai delicacy featuring enormous freshwater river prawns grilled over charcoal, served with a coconut-infused curry. The dish highlights the creamy prawn head fat extracted to create a luxurious sauce, combining traditional pounding techniques with refined presentation.

High-protein

Adapted from a video by The Meatmen Channel

Marco Pierre White learns to cook Thai River Prawns with Chef Tam | Cook & Kin Bites

Watch on YouTube

Ingredients

giant freshwater river prawns~8-10 piecesest.
black pepper~1 tbspest.
dried smoked chillies~3-4est.
galangal~2-3 tbspest.
coconut milk~1½ cupsest.
coconut cream~1 cupest.
palm sugar~2-3 tbspest.
fresh herbs (ga-yang leaves from the garden)~¼ cupsest.
pineapple juice~¼ cupsest.
coconut water

Steps

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1
Prepare the river prawns by removing the eyes and heads carefully. Extract the creamy fat from inside the prawn heads—all prawns have it, though the amount varies depending on their diet. Reserve the prawn head fat for the sauce.
2
Pound the curry paste base by grinding dried black pepper, smoked chillies, and galangal together in a mortar until very fine and smooth, ensuring even texture throughout.
3
Create a quick prawn stock using the prawn heads and shells to add depth to the curry.
4
Cook the curry paste in reduced coconut cream, continuously adding more coconut milk while stirring. The evaporation and emulsion-breaking process properly cooks the paste. Watch for the oil to rise and take on the color of the curry paste—this indicates proper cooking and prevents bitterness.
5
Season the curry with palm sugar to balance the flavors, then add fresh herbs grown in the garden. Finish by incorporating fish stock, a splash of pineapple juice, and coconut water to create complex, layered flavors.
6
Brush the prepared prawns generously with prawn shell oil, then add chilli skin to enhance color and impart smoky flavor.
7
Grill the prawns over charcoal for six to eight minutes until beautifully browned. Apply a final brush of oil near the end to seal in the intense charcoal flavor.
8
Create the prawn head sauce by combining the grilled prawn head fat with prawn shell oil and egg yolk, emulsifying it together like a mayonnaise to create a rich, creamy condiment.
9
Plate the dish by arranging the grilled prawns, pouring the hot coconut curry around them, and dolloping the prawn head sauce on top. Serve with roti on the side.

Thai River Prawns with Coconut Curry

Ingredients

Steps

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