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Malaysian prawn curry

Malaysian prawn curry

Total Time
25 min
15 min
10 min
A restaurant-quality prawn curry, cooked in 10 minutes, and all in the one dish. It doesn't get any easier than this!


Brown onion

1 medium, finely chopped


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)


  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.


TO REFRIGERATE: Store curry in a reusable container and keep for up to 2 days. To reheat, simmer gently in a saucepan until hot.