Prawn and Vegetable Coconut Curry

    30 minutes

    This is a very easy prawn and vegetable curry that makes a great side. I like to use it instead of rice to keep down the carb count.

    4 people made this

    Serves: 4 

    • 1 large yellow onion, roughly diced
    • 1/2 teaspoon belacan
    • 1 fresh red chilli
    • 50g small prawns, shelled
    • 1/2 teaspoon sugar
    • 2 tablespoons vegetable oil
    • 1 pinch salt, to taste
    • 1 small cabbage, diced
    • 180ml water
    • 120ml coconut milk

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

    1. Pound the onion, belacan and chilli with a mortar and pestle into a smooth spice paste. Or grind in a food processor.
    2. In a saucepan heat the oil and fry the spice paste until fragrant.
    3. Pour in the water followed by coconut milk. Season with salt to taste and bring to a gentle boil.
    4. Sprinkle the prawns with sugar and set aside.
    5. Add the prawns and cabbage then stir and cook until the cabbage is almost done.
    6. Remove from the heat and serve with rice and a meat dish.

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    This was such an easy recipe. I made my own prawn stock, using the heads and shells of prawns and used that in the recipe instead of water. It added so much more flavour. For vegetables I cut up chunks of kabocha squash and napa cabbage. Delicious!  -  04 Jan 2011  (Review from Allrecipes Southeast Asia)