Malaysian prawn curry

5
4
4
SmartPoints value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate

Ingredients

brown onion

1 medium, finely chopped

garlic

2 clove(s), crushed

fresh ginger

1 tsp, finely grated

red curry paste

2 tbs, Panang curry paste

light coconut milk

270 ml

fish stock

½ cup(s), (125ml)

green prawns

600 g, peeled, deveined, tails intact

Choy sum

2 bunch(es), chopped

snow peas

150 g, halved diagonally

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 or until onion has softened.
  2. 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.
  3. 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.

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