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Malaysian Prawn Curry

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


  • 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


  • 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


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

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