Coconut Curried Prawns
(1)
30 minutes
This is a spicy prawn dish that uses a flavoursome coconut milk sauce to cook the prawns. Serve with plain or fried rice.
Suhara
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Ingredients
Serves: 8
- Spice Paste
- 4 cloves garlic
- 6 shallots
- 8 dried chillies, soak in hot water discard seeds
- 2cm ginger
- 2cm turmeric root or 1 teaspoon turmeric powder
- 2cm belacan, toasted
- 1 lemongrass bulb, coarsely diced
- Curry
- 1 large onion, sliced into rings
- 1 cup (250 ml) tamarind juice
- 2 tomatoes, quartered
- 1 pinch salt, to taste
- 1 pinch sugar, to taste
- 1/3 cup (75 ml) coconut milk
- cooking oil
- 600g medium sized prawns, shelled
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Spice Paste: Blend all the spice paste ingredients until fine.
- Curry: Heat a little oil in saucepan and fry the blended ingredients until fragrant.
- Add the sliced onions and stir well until onion softens.
- Add tamarind juice, tomato wedges, salt and sugar.
- Simmer and add coconut milk then cook until the gravy thickens.
- Lastly add prawns and cook for 10 minutes until the prawns are done.
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