Prawn and Tofu Curry

    30 minutes

    This is a protein rich stir fry that contains tempeh, tofu and prawns; it also contains snake beans and shallots in a coconut milk based sauce.

    1 person made this

    Serves: 6 

    • 200g tempeh, cut into cubes
    • 150g tofu, cut into cubes
    • 1 dash cooking oil
    • 300g snake beans, slice diagonally
    • 100g fresh prawns, deveined and shelled
    • 1 red chilli, slice diagonally
    • 1cm ginger, thinly sliced
    • 1 clove garlic, thinly sliced
    • 2 shallots, thinly sliced
    • 2 teaspoons belacan, toasted and grind finely
    • 2 tablespoon tamarind juice
    • 2 cups (500ml) coconut milk
    • 1 pinch salt, pepper and sugar, to taste
    • Spice Blend
    • 2cm ginger
    • 2cm galangal
    • 3 fresh red chillies
    • 4 shallots
    • 2 cloves garlic
    • 1 lemongrass bulb, thinly sliced

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Stir fry the tempeh and tofu separately until golden brown. Drain and set aside.
    2. Stir fry the snake beans and prawns for about 2-3 minutes then set aside.
    3. Blend all the spice blend ingredients in blender until fine. Heat a little oil in frypan and cook the spice blend until fragrant.
    4. Add the sliced chilli, ginger, garlic and shallots. Stir and add in the belacan, tamarind juice and coconut milk. Add salt, pepper and sugar to taste.
    5. Simmer until the sauce thickens slightly then add all the other ingredients that were set aside.

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