1 cup coconut milk
1 tsp Thai green curry paste
2 tsp chopped garlic
2 tbsp lime juice
2 tbsp fish sauce (I used Hoisin sauce)
500g Jumbo shrimp, peeled, deveined, tails on
4 stalks lemon grass (not available in Midland - so I skipped it)
Salt and freshly ground pepper
2 tbsp vegetable oil
2 tsp lime juice
1 tsp sugar
1 tbsp chopped mint
- Combine coconut milk, curry paste and garlic. Bring to boil, reduce heat and simmer for 8 to 10 minutes or until coconut milk has thickened slightly. Stir in lime juice and fish sauce. Cool. Toss with shrimp and marinate for 1 hour.
- Remove shrimp from marinade and thread shrimps onto lemon grass (or just skewers), spearing shrimps in 2 places so that they don't turn on the skewers. Season with salt and pepper. Reserve marinade.
- Preheat grill to high. Brush shrimp with oil. Grill about 2 minutes per side or until shrimps are cooked. While shrimp is cooking, place reserved marinade in a small pot over high heat. Bring to a boil, and boil for 3 minutes or until quite thick (like mayonnaise). Remove from heat stir in lime juice and sugar. Drizzle over grilled shrimp and sprinkle with mint.