Prawn and Vegetable Sauté

Thai Prawn and Vegetable Sauté Recipe with Pineapple and Coconut Milk

Region / culture: Thailand | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Prawn and Vegetable Sauté is a delicious and flavorful dish that combines succulent prawns with a variety of fresh vegetables and creamy coconut milk. This dish is perfect for a quick and easy weeknight meal or a special dinner with friends and family.

History

The origins of Prawn and Vegetable Sauté are not clear, but it is likely inspired by traditional Asian stir-fry dishes that combine seafood with vegetables and aromatic sauces. This recipe has been adapted and modified over the years to suit different tastes and preferences.

Ingredients

1 lb (454 g) medium-sized, veined prawns
1 cup cubed pineapple
3-4 cups julienne carrots, jalapenos, napa cabbage, etc.
2 cups rich coconut milk

How to prepare

Increase the heat to medium/low and add the vegetables and pineapple to the pan.
After a minute, add the shrimp and the coconut milk.
Adjust the thickness to your liking with cornstarch and either pour over rice or serve in separate bowls.

Variations

Add diced bell peppers or snap peas for extra crunch and color.
Use different types of seafood, such as scallops or fish fillets, in place of prawns.
Experiment with different spices and seasonings, such as curry powder or chili flakes, for a unique flavor profile.

Cooking Tips & Tricks

Make sure to devein the prawns before cooking to remove any gritty or sandy texture.

- Use fresh vegetables for the best flavor and texture.

- Adjust the seasoning to your taste by adding more or less salt, pepper, or spices.

- Be careful not to overcook the prawns, as they can become tough and rubbery.

Serving Suggestions

Serve Prawn and Vegetable Sauté over steamed rice or noodles for a complete meal. Garnish with fresh herbs, such as cilantro or basil, for added flavor.

Cooking Techniques

The key to a successful Prawn and Vegetable Sauté is to cook the ingredients quickly over high heat to preserve their natural flavors and textures. Stir-frying is a popular cooking technique that allows for even cooking and caramelization of the ingredients.

Ingredient Substitutions

If you don't have prawns, you can use chicken, tofu, or tempeh as a protein alternative. You can also substitute coconut milk with coconut cream or a combination of coconut milk and chicken broth for a lighter sauce.

Make Ahead Tips

You can prepare the vegetables and marinate the prawns ahead of time to save time on busy weeknights. Store the ingredients separately in airtight containers in the refrigerator until ready to cook.

Presentation Ideas

Serve Prawn and Vegetable Sauté in individual bowls or on a large platter for a beautiful presentation. Garnish with fresh herbs, such as parsley or mint, for a pop of color.

Pairing Recommendations

Pair Prawn and Vegetable Sauté with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the dish. You can also serve it with a side of steamed jasmine rice or garlic naan bread.

Storage and Reheating Instructions

Store any leftovers of Prawn and Vegetable Sauté in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through, adding a splash of water or broth to prevent the dish from drying out.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 20g per serving

Saturated Fat: 15g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

This dish is rich in vitamins A, C, and K, as well as minerals such as potassium and magnesium.

Alergens

This recipe contains shellfish (prawns) and coconut milk, which may be allergens for some individuals.

Summary

Prawn and Vegetable Sauté is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals. It is a satisfying and flavorful meal that can be enjoyed as part of a healthy diet.

Summary

Prawn and Vegetable Sauté is a delicious and nutritious dish that is easy to prepare and full of flavor. With a combination of succulent prawns, fresh vegetables, and creamy coconut milk, this dish is sure to become a favorite in your household. Enjoy it as a quick weeknight meal or a special dinner with friends and family.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. She had just returned from a trip to Spain and was eager to share with me a new dish she had learned to make - Prawn and Vegetable Sauté.

As Maria began to gather the ingredients, I watched intently, taking mental notes of each step she took. She started by heating some olive oil in a large skillet, then added garlic and onions to sauté until they were fragrant and golden brown. The smell that filled the kitchen was heavenly, and I couldn't wait to taste the finished dish.

Next, Maria added a medley of colorful vegetables to the skillet - red bell peppers, zucchini, and cherry tomatoes. She explained to me that the key to a good sauté is to cook the vegetables until they are just tender, but still have a bit of crunch to them. As the vegetables sizzled and popped in the skillet, I marveled at the vibrant colors and flavors coming together before my eyes.

Once the vegetables were cooked to perfection, Maria added a generous amount of prawns to the skillet. She seasoned them with a blend of spices - paprika, cumin, and a pinch of saffron - that she had brought back from her trip to Spain. The aroma that wafted up from the skillet was intoxicating, and I could hardly contain my excitement as I waited for the prawns to cook through.

As we sat down to enjoy our meal, Maria poured us each a glass of crisp white wine to accompany the dish. The prawns were tender and succulent, the vegetables bursting with flavor, and the spices added a depth and richness that I had never experienced before. I savored each bite, feeling grateful for the opportunity to learn from such a talented cook.

After that day, I began to experiment with the recipe on my own. I made it for my family, for friends who came to visit, and for special occasions when I wanted to impress my guests. Over time, I added my own twists and variations to the dish, incorporating different vegetables, spices, and even a splash of lemon juice for a bit of acidity.

As the years went by, the Prawn and Vegetable Sauté became a staple in my repertoire of recipes. It was a dish that never failed to elicit oohs and ahhs from those who tasted it, and I took great pride in knowing that I had mastered a recipe that had once seemed so daunting to me.

Now, whenever I make the Prawn and Vegetable Sauté, I think back to that day in Maria's kitchen and smile. I am reminded of the joy of learning something new, the pleasure of sharing a meal with loved ones, and the satisfaction of creating something delicious with my own two hands.

As I write this story down for my grandchildren to read, I hope that they too will be inspired to try new recipes, to experiment in the kitchen, and to savor the joy that comes from cooking for others. And who knows, perhaps one day they will pass down their own version of the Prawn and Vegetable Sauté to future generations, just as I have done.