Ingredients

• 1 (2-inch) piece ginger
• 2 to 3 serrano or jalapeño peppers (depending on desired spice level)
• 1/2 bunch medium scallions (4 to 5)
• 1 1/2 medium red onions
• 1 medium lime
• 3 stalks fresh lemongrass
• 1 tablespoon canola oil
• 2 (2-ounce) tins oil-packed anchovy fillets, such as Cento
• 2 large tomatoes (about 14 ounces total)
• 3 cups chile leaves, sweet potato greens, or baby spinach (about 3 ounces)
• 1 1/2 pounds raw, unpeeled prawns or extra-jumbo shrimp, preferably head-on (13 to 20 per pound)
• 2 (about 13-ounce) cans full-fat unsweetened coconut milk
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• Cooked jasmine rice, for serving

Directions

• Prepare the following, placing each in the same medium bowl as you complete it: Peel and mince 2 inches ginger (about 2 tablespoons). Trim the stems from 2 serrano or jalapeño peppers (depending on heat preference), then slice into thin rounds (about 2 1/2 tablespoons). (If you’d like the dish extra-spicy, thinly slice the third pepper and place in a separate small bowl.) Thinly slice the green and white parts of 1/2 bunch medium scallions (about 1 cup). Finely chop 1 1/2 medium red onions (1 1/2 cups). Finely grate the zest of 1 medium lime (about 1 tablespoon).
• Trim 3 stalks lemongrass until you have 6 to 7 inches of the bottom portion. Halve each stalk lengthwise, then smash the base end of the stalks with the flat side of a chef’s knife. Tie the stalks together tightly with kitchen twine to make a little bundle.
• Heat 1 tablespoon canola oil in a Dutch oven or heavy-bottomed pot on medium heat until shimmering. Add the lemongrass bundle, contents of the medium bowl, and 2 (2-ounce) tins anchovy fillets and the oil they’re packed in. Break up the anchovy fillets into small pieces with a wooden spoon and cook, stirring every few minutes, until the scallions are a dull green and the onions have fully released their liquid and are a light golden brown, 8 to 10 minutes.
• Meanwhile, cut 2 large tomatoes into large dice (about 2 cups). Cut the zested lime into wedges and set aside for serving.
• Increase the heat to medium-high and add the tomatoes. Cook, stirring occasionally, until the tomatoes have collapsed and the liquid they released thickens, 8 to 10 minutes. Meanwhile, rinse and dry 3 cups greens of choice. Rinse 1 1/2 pounds prawns in cold water. Trim the antennae off with kitchen shears if needed. If desired, cut up the back of each prawn and remove the vein.
• Add 2 cans coconut milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pot and stir to combine. Bring to a boil, stirring occasionally, 6 to 8 minutes. Reduce the heat to maintain a low simmer. Cook, stirring occasionally, until the sauce is thickened and reduced by about a quarter, 10 to 12 minutes.
• Add the prawns and stir to combine. Cover and simmer for 5 minutes. Uncover and stir. Cover and simmer until the prawns are pink and opaque, about 2 minutes more. Taste and season the sauce with more kosher salt and black pepper as needed.
• Turn off the heat. Add the greens and remaining serrano or jalapeño if desired and stir to combine. Cover, remove from the heat, and let sit until the greens wilt but are still a vibrant bright green, about 2 minutes. Discard the lemongrass bundle. Serve with jasmine rice and the lime wedges.

Notes

• 5-19-25 1/4 Recipe
• I used
• 21/25 White Shrimp
• Lemongrass Powder
• Baby Spinach
• Thai Basil, Dried

Photos