This Thai Bisque leans on coconut and basil to do the heavy lifting. We sear the Prawn for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the coconut and basil elements, and pat the prawn dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the prawn. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.
Stir in the coconut milk and the rest of the coconut and basil flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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