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.
Suhara
1 person made this
Ingredients
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
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Stir fry the tempeh and tofu separately until golden brown. Drain and set aside.
- Stir fry the snake beans and prawns for about 2-3 minutes then set aside.
- Blend all the spice blend ingredients in blender until fine. Heat a little oil in frypan and cook the spice blend until fragrant.
- 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.
- Simmer until the sauce thickens slightly then add all the other ingredients that were set aside.
