Name: Malaysian prawn curry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 medium brown onion finely chopped; 2 clove(s) garlic crushed; 1 tsp fresh ginger finely grated; 2 tbs red curry paste Panang curry paste; 270 ml light coconut milk; 0.5 cup(s) fish stock (125ml); 600 g green prawns peeled, deveined, tails intact; 2 bunch(es) Choy sum chopped; 150 g snow peas halved diagonally; 1 x 3 second spray(s) oil spray

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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

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.

Malaysian prawn curry

Ingredients

Instructions

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