Green Chilli and Coconut Prawns
Monica Ross gives us a recipe that will warm up the insides - with both chilli and garlic being heating herbs this will soothe an upset stomach.
1tsp coconut butter
12 green prawns deveined with tails still on
300ml coconut milk
2 cloves garlic, minced
1 thumb sized ginger root, finely grated
4 long green chillies
1 lemon grass stick
Himalayan rock salt to taste
Ground black pepper
Melt coconut butter on low heat and add minced garlic - brown slightly.
Add prawns into a deep fry pan with coconut milk, garlic, green chillies, lemon grass, ginger, salt, and pepper.
Bring to the boil, stirring frequently.
Reduce heat and simmer uncovered 10-15 minutes. Stir frequently.
Serve on tri-coloured quinoa with broccolini on the side X
For more delicious recipes from Monica Ross, head over to her Facebook page:"Model To Mum"