Champagne–Poached Prawns with Spicy Cucumber Salad and Green Curry–Coconut Sauce Recipe | James Bear

Ingredients

• 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