Recipe for Yellow Thai Curry with Pancetta-Wrapped Prawns and Grapes 
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Yield:
6 servings
Ingredients:
Amount Ingredient
1 can lowfat coconut milk
1/2 x shallot, finely chopped
1 tsp galangal, Thai ginger, peeled and finely chopped (See Note)
1/2 stalk fresh lemon grass, trimmed and cut into 1 inch pieces
2 tbl fish sauce
1/2 tbl brown sugar
1 tbl lime juice
1/2 tsp yellow Thai curry paste
1 tsp turmeric, ground
1 cup green seedless grapes
3/4 tsp cornstarch
1/2 tbl cold water
18 lrg prawns, peeled and deveined
18 slc pancetta, thinly sliced
1 tbl olive oil
Instructions:
Instructions: Heat 3 to 4 tablespoons 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 the sauce. Simmer for 3 minutes. Strain sauce, pressing on solid ingredients with whisk, set aside.

Wrap prawns in pancetta and saute in olive oil 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.

Note: If galangal ginger is not available, you may substitute fresh ginger root, though it is stronger. Or you may substitute 1/4 teaspoon powdered ginger.

Makes 6 servings.

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