Malaysian prawn curry

 

This is my favourite curry at the moment and will be yours soon as well. It has a sweet fruity taste with medium spice and works well with prawns, white fish or chicken. It is quick and easy to prepare with the flavour coming from its aromatic paste. It is distinctly Malay - a fusion of Chinese, Thai and Indian cuisines. Simply delicious.

 

Whats needed

For the curry paste:

2 sticks of lemon grass (inner part only, bruised)

1 thumb sized piece of root ginger

2 teaspoons of ground turmeric

1 tablespoon vegetable oil

1 handful of peanuts

2 medium brown onions

3 deseeded bird eye chilli's (leave seeds in if you want it spicy) 

Yellow or orange bell pepper

4 large cloves of garlic

 

For the dish:

400ml coconut milk

100ml chicken stock

2 sliced spring onions

handful of trimmed green beans

Half teaspoon of ground cinnamon

3 star anise

3 lime leafs

1 teaspoon dried coriander leaf

1 tablespoon brown sugar

1 tablespoon fish sauce

1 tablespoon dark soy sauce

1 lime

King prawns, raw, shell off (around 12 for 2 )

 

Serve with rice and prawn crackers.

 

 

Preparation

1. Using a mortar and pestle or a mini blender make a paste out of the paste ingredients. It helps to cut these into small chunks before attempting to blend.
2. Devein the prawns.
3. Slice the spring onions into thin pieces.
4. Before starting to cook your curry put your rice on as the curry will cook quicker than the rice.

 

 

 

Get cooking

1. In a wok or large deep frying pan, fry the paste for 3-4 minutes on a medium high heat. The paste should become nice and aromatic, make sure it does not stick to pan and burn. Add a little water to loosen if required.
2. Next add in the coconut milk and bring back to a simmer.
3. Now add 1 teaspoon dried coriander leaf, 3 star anise, 3 lime leafs, half teaspoon of cinnamon. Stir through.
4. After 1-2 minutes add 100ml chicken stock followed by 1 tablespoon brown sugar, 1 tablespoon soy sauce and 1 tablespoon of fish sauce. Simmer for a further minute.
5. Next add in the trimmed green beans, sliced spring onion and the juice of the lime.
6. Simmer for another 2 minutes. Then add the prawns, these should cook in just over 1 minute.
7. Serve and enjoy!