Malaysian prawn curry
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A restaurant-quality prawn curry, cooked in 10 minutes, and all in the one dish. It doesn't get any easier than this!
Ingredients
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
1 tsp, finely grated
Panang curry paste
2 tbs
Light canned coconut milk
1 270ml can
Fish stock
½ cup(s), (125ml)
Raw peeled prawns
300 g, (buy 600g shell-on prawns), then peel and devein, leave tails intact)
Choy sum
1 bunch(es), roughly chopped
Snow peas
150 g, trimmed, roughly chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a non-stick wok with oil and heat over medium–high heat. Stir–fry onion, garlic and ginger for 2–3 minutes, until onion is tender.
2
Add curry paste and stir–fry for 1 minute or until fragrant. Stir in coconut milk and stock and bring to the boil. Reduce heat and simmer for 2–3 minutes, until sauce has slightly thickened.
3
Stir in prawns. Simmer for 2–3 minutes, until prawns are just cooked through. Stir in choy sum and snow peas and cook for a further 1 minute or until vegetables are tender. Serve.
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