Malaysian prawn curry
1 medium, finely chopped
2 clove(s), crushed
1 tsp, finely grated
Panang curry paste
Light canned coconut milk
1 270ml can
½ cup(s), (125ml)
300 g, raw, (buy 600g), peeled and deveined, tails intact.
1 bunch(es), coursely chopped
150 g, trimmed, halved diagonally
1 x 3 second spray(s)
- Lightly spray a non-stick wok with oil and heat over medium-high heat. Stir-fry onion, garlic and ginger for 2–3 minutes or until onion has softened.
- Add curry paste and stir-fry for 1 minute or until fragrant. Add coconut milk and stock and bring to the boil. Reduce heat and simmer, uncovered, for 2–3 minutes or until sauce has slightly thickened.
- Add prawns and cook, uncovered, for 2–3 minutes or until prawns are just cooked through. Add choy sum and snow peas and cook for 1 minute or until vegetables are tender. Serve.