Thai · Breakfast

Slow-Cooked Prawn Shakshuka

The kind of Thai plate you make on repeat. coconut and basil, a proper slow-cook, and a finish of fresh herbs.

4.9 from 75 cooks

Prep25 min

Cook90 min

Serves6

LevelAdvanced

Members' recipe

Ingredients

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.

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