Malaysian Curried Prawns

From: zulis

On Feb 9, 2008

This dish was divine! Lots of sauce, nice and spicy (I used hot curry paste)and a breeze to make. The only thing missing for our palates was salt. I added it at the end, to taste. I also used low fat coconut milk...it's not as rich but also not really necessary. This sauce might also go well with chicken - next time!

From: Tulip-Fairy

On Mar 3, 2007

Speechless!!! The flavours were just right the there was loads of sauce quick and simple to make. A definate keeper. I made it with cooked prawns so only had to heat them through but they turned out fantastic! Thanks Bergy for sharing.

From: Sue L

On Sep 9, 2002

This dish was heavenly! I used jumbo shrimp because that was what I had, but those tasted fabulous. I used a ready-made red Thai curry paste in my dish; I chose it to complement the colors in the tomatoes, and it tasted great. I did chop that onion! And I added the tomatoes just before the sauce started to simmer. I used a fresh tomato instead of canned; it's easy to peel tomatoes, just score the end, drop them in boiling water till the skin loosens (about 45 seconds or so), then plunge them into ice water- skin comes right off; halve the tomato, gently squeeze, and no more seeds! It's so easy! I also served this with Thai dragon chiles- it's as if the taste of the dish was made for them! The flavor was slighty sweet, typical of great Asian curries, not overpowering of coconut flavor, and not too spicy. All in all, a great tasting, easy dish, that is suitable for entertaining as well as everyday use. Thanks for the fabulous recipe, Bergy!

From: chia

On May 23, 2005

this was delicious! i wasn't sure when to add the tomato so i added 1 large fresh tomato, chopped, after i added the flour. i only used 2 tsp of thai curry paste and that was spicy enough for us.i used 1 chopped medium onion, and 4 cloves of minced garlic. very easy to prepare with great flavor, i served this over gingered rice.