Ingredients

1 can low-fat coconut milk
1/2 shallot, finely chopped
1 teaspoon galangal, Thai ginger, peeled and finely chopped (See Note)
1/2 stalk fresh lemon grass, trimmed and cut into 1-inch pieces
2 tablespoons fish sauce
1 1/2 tablespoons brown sugar
1 tablespoon lime juice
1 1/2 teaspoons yellow Thai curry paste
1 teaspoon turmeric, ground
1 cup green seedless grapes
3/4 teaspoon cornstarch
1 1/2 tablespoons cold water
18 large prawns, peeled and deveined
18 slices pancetta, thinly sliced
1 tablespoon olive oil
1 cup red seedless grapes

Directions

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.

Nutritional information per serving: 190 calories, 13 g pro, 9 g fat, 17 g carbo, 53 mg chol, 1 g dietary fiber, 983 g sodium.