Thai-Style Mussels and Prawns in Coconut Broth

I had a lot of fun creating this recipe because I had never cooked with fresh coconut before but had always wanted to.  I had no idea what to expect as far as the availability of fresh coconuts in St. Louis, so, fortunately, my local grocer sells whole coconuts which have been previously scored.  After only a few firm taps with a hammer on the score lines, the shells broke open, and the room was filled with the wonderful aroma of fresh coconut.  When I saw the gorgeous interior of the shells, I knew that was going to be the vessel for serving.

The flavors in this dish are classic Thai with an intricate blend of texture, color, strong aromatic components, delicate seafood, and a spicy edge at the finish.

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