INGREDIENTS:1 can lowfat Thai coconut milk
½ shallot, finely chopped
1 tsp. galangal (Thai ginger*), peeled and finely chopped
½ stalk fresh lemon grass, trimmed and cut into 1-inch pieces
2 Tbsp. Thai fish sauce
1 ½ Tbsp. brown sugar
1 Tbsp. lime juice
1 ½ tsp. yellow Thai curry paste
1 tsp. turmeric, ground
1 cup green seedless California grapes
3/4 tsp. cornstarch
1 ½ Tbsp. cold water
18 large prawns, peeled and deveined
18 slices pancetta, thinly sliced
1 Tbsp. olive oil
1 cup red seedless California grapesDIRECTIONS:Heat 3-4 Tbsp. coconut milk in medium saucepan over low heat for 3 minutes. Add shallot, galangal, lemon grass, fish sauce, brown sugar, lime juice, curry paste, turmeric and green grapes, then simmer for 3 minutes. Add remaining coconut milk and simmer gently for 20 minutes. Mix cornstarch with water and add to sauce. Simmer for 3 minutes. Strain sauce, pressing on solid ingredients with whisk; set aside. Wrap prawns in pancetta and saute in olive oil for 4 minutes or until no longer translucent. Set aside and keep warm. Reheat grape curry sauce and add red grapes. Bring to a boil for just 20 seconds, then serve. Arrange prawns on plate and spoon sauce over top, garnishing with fresh cilantro. Serve with jasmine rice and steamed bok choy.
*If galangal is not available, substitute ¼ tsp. dried ginger.SERVINGS:6 servingsFrom:From: Chef Johannes Bacher of Johannes restaurant, Palm Springs, CaliforniaPHOTO CREDIT:Photo Credit: CALIFORNIA TABLE GRAPE COMMISSION
