This Malaysian Prawn Curry with Herb and Bean-Sprout Salad is so simple to make, ready in under 30 minutes it’s perfect for a midweek meal. The herb salad and rice noodles are a fresh alternative to rice.
Malaysian Prawn Curry with Herb and Bean-Sprout Salad
Serves 4
Ingredients:
12 dried chillies, chopped, seeds discarded
8 shallots, peeled and sliced
4 garlic cloves, chopped
2 lemongrass stalks (white part only), sliced
5cm piece turmeric, peeled and sliced
5cm piece galangal, peeled and sliced
1 tbsp shrimp paste
2 tbsp peanut oil
2 cups pineapple, chopped
400ml coconut cream
10 curry leaves
12 large green prawns, peeled and deveined
lime wedges, to serve
rice noodles, cooked, to serve
Herb and Bean-Sprout Salad
½ cup coriander
½ cup mint
2 long red chillies, seeds removed, julienne
2 cups bean sprouts, trimmed
Method:
Place chillies, shallots, garlic, lemongrass, turmeric, galangal, and shrimp paste in a blender; process until mixture forms a smooth paste.
Heat oil in a large, heavy-based pan over high heat; add curry paste and cook until paste begins to dry out and become fragrant.
Add 750ml water and pineapple and simmer for 15 minutes or until fruit becomes tender. Add coconut cream and curry leaves; simmer until it thickens. Add prawns and simmer for 2-3 minutes or until prawns are cooked.
For salad, combine coriander, mint, chillies, and bean sprouts in a medium bowl and toss well.
Place curry in bowls and top with herb salad. Serve with rice noodles and lime wedges
