Malaysian Curried Prawns Recipe #18709
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.
by Bergy
35 min | 15 min prep
SERVES 4
- 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 tomato, 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
- 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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5 stars