GRILLED COCONUT CURRY PRAWNS

My Cellar

Serves 6

1¼ cups (310 ml) unsweetened coconut milk

¼ cup (60 ml) Thai red curry paste

½ tsp (2.5 ml) sea salt

½ tsp (2.5 ml) black pepper

½ tsp (2.5 ml) chili flakes

1 tsp (5 ml) ground coriander

1 tsp (5 ml) ground cumin

1 tsp (5 ml) finely grated lime zest

1/3 cup (75 ml) fresh lime juice

2 lbs (1 kg) jumbo prawns, shell on (about 18 to 20)

salt and pepper, to taste

¼ cup (60 ml) coarsely chopped fresh cilantro, leaves and stems chili flakes and lime wedges, to serve

In a large bowl, combine coconut milk, curry paste, salt, pepper, chili flakes, coriander, cumin, lime zest and juice. Add prawns and turn to coat. Cover and refrigerate for 1 hour.
Grease grill and preheat to medium. Remove prawns from marinade and place directly on grill. Cook, turning once or twice, until prawns are cooked through, about 5 to 7 minutes.
Transfer to a serving plate, season with salt and pepper, sprinkle with cilantro, chili flakes and a generous squeeze of lime juice, and serve with extra lime wedges on the side.