Champagne-Poached Prawns With Spicy Cucumber Salad And Green Curry–Coconut Sauce

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James Beard


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4 shallots, peeled and chopped

1 cup Thai basil leaves

2 lemongrass stalks, white part only sliced fine across the grain

5 cloves garlic, chopped

1 jalapeño, seeded

1 serrano, seeded

6 steams cilantro, chopped

1-inch piece galangal, peeled and sliced fine across the grain

2 teaspoons Thai shrimp paste

1 teaspoon finely chopped kaffir lime leaves

1 teaspoon toasted and ground coriander

1 teaspoon toasted and ground cumin

1 1/2 cups coconut milk

4 cups Champagne

1 teaspoon kosher salt

1 pound prawns

2 cucumbers

1/4 cup lime juice

2 tablespoons Thai fish sauce

1 tablespoon cane sugar

1 teaspoon red chile paste

Cilantro, mint, and Thai basil, for garnish

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