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Malaysian Prawn Curry

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Use the sauce base from this recipe to make delicious Prawn dish quite easily and in next to no time

Serves 4 to 5

Ingredients

  • 1 kg prawns shelled and deveined
  • For the paste:
  • 4 x shallots chopped coarsely
  • 4 x large cloves garlic chopped coarsely
  • 2 x tbsp tamarind paste
  • 8 x candlenuts crushed to a powder consistency
  • 2 x tbsp coriander powder
  • 1 x tbsp fennel powder
  • 1 x tsp turmeric
  • 1 x dried chilli crushed
  • 20 grams dried shrimp paste (belachan)
  • 1/2 tsp salt
  • 1 x can coconut cream
  • Garnish:
  • 2 x tbsp fried shallots
  • 3 x spring onions sliced
  • 2 x tsp lime juice
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Method

  1. Place shallots, garlic, tamarind paste and candlenut powder into a blender and mix to a smooth puree
  2. Now add spice powders, chilli, shrimp paste and salt. Mix again to combine
  3. Turn out paste into a deep pan and cook on medium heat for 2 minutes, stirring constantly
  4. Add coconut cream a third at a time stirring through to combine creating a thick sauce.
  5. Add prawns and stir to combine. Cook for 4-5 minutes or until prawns change colour
  6. Garnish the dish with fried shallots and spring onions and a drizzle of lime juice
  7. Serve hot on a bed of steamed jasmine rice
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Notes & Tips

Replace the prawn with sliced chicken breast and cook for an additional 5 minutes. Serve with rotis for a great accompaniment.

Recipe Rating

5
Preparation Time: 10M
Cooking Time: 10M

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