Malaysian Curry Prawns Recipes

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MALAYSIAN PRAWN AND PINEAPPLE CURRY WITH CRISPY ONIONS



Malaysian prawn and pineapple curry with crispy onions image

Pineapples are abundant in Malaysia, and add sweet and sour notes to this savoury curry

Provided by Adam Bush

Categories     Dinner

Time 45m

Yield Serves 4

Number Of Ingredients 17

2 tbsp vegetable oil
400ml tin coconut milk
400g pineapple, cut into bite-sized pieces
4 lime leaves, (see cook's notes below)
350g raw peeled king prawns
1 tbsp fish sauce
1 lime, juiced
1 red chilli, sliced to serve
ready-made crispy fried onions, to serve (see cook's notes below)
cooked jasmine rice, to serve
1 echalion shallot, chopped
6 cloves garlic, chopped
a thumb-sized piece ginger, chopped
2 sticks lemongrass, chopped
2 red chillies, chopped
a handful macadamia nuts
1 tsp ground turmeric

Steps:

  • To make the paste, tip all of the ingredients and 50ml of water into a blender or food processor and whizz until completely smooth.
  • Heat the vegetable oil in a deep frying pan and tip in the paste. Cook gently for 15 minutes or until the shallot no longer smells raw. Tip in the coconut milk, pineapple and kaffir lime leaves, and simmer gently for 10 minutes. Stir in the prawns and cook gently for 5 minutes or until they just turn pink. Season with the fish sauce and lime juice. Sprinkle over the red chillies and crispy onions, and serve with rice.

Nutrition Facts : Calories 379 calories, Fat 26.2 grams fat, SaturatedFat 15.6 grams saturated fat, Carbohydrate 15.2 grams carbohydrates, Sugar 12.4 grams sugar, Fiber 2.9 grams fiber, Protein 18.9 grams protein, Sodium 1.2 milligram of sodium

MALAYSIAN CURRIED PRAWNS



Malaysian Curried Prawns image

The amount of curry paste in this recipe does not overpower the flavor of the prawns and the coconut milk gives the sauce a richness. I have put that this serves 4 but it depends on how large the prawns are and how much you love prawns. You can also serve this as an appetizer, with the rice and on a plate--then it would serve 8.

Provided by Bergy

Categories     Sauces

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

24 large prawns, peeled & deveined
1/2 onion
4 garlic cloves, crushed
4 tablespoons dry white wine (or vermouth)
1 tablespoon curry paste
1/4 cup tomatoes, peeled, seeded & chopped (you may use canned but drain them well)
2 tablespoons butter (or margarine)
1 tablespoon flour
1 (400 ml) can coconut milk (or use coconut milk powder and mix just over 1 cup)
1/2 teaspoon ketchup

Steps:

  • Melt 1 tbsp butter in a saucepan.
  • Add onion and sauté until transparent.
  • Add garlic and sauté for 1-2 minutes.
  • Add flour and stir until fully incorporated, add ketchup, stir.
  • Add coconut milk slowly, stirring constantly, use a whisk so there are no lumps.
  • Add wine and curry paste and tomatoes.
  • Stir and simmer 10-15 minutes.
  • While the sauce is simmering melt the second tbsp of butter in a skillet and add prawns, sauté until they are deep pink (do not overcook prawns).
  • Add sauce and serve at once over rice or noodles.

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