Malaysian Prawn Curry
Ingredients:
50 ml neutral-flavoured oil, such as vegetable oil
½ onion, finely diced
1 tbsp Malay-style curry powder (make sure this is of really great quality, as it’s the overall flavour base)
1 tsp shrimp paste
2 birdseye chillies, finely chopped (or to taste)
2 lemongrass stalks, halved and white part bruised ( I buy these at my asian grocers in bulk and freeze for future use)
600 ml coconut milk
3 tsp fish sauce (or to taste)
600 gm green prawns, peeled, deveined, tails intact or feel free to use chicken breast
handful of green beans
Sliced spring onion, to top
Rice of your choice to serve, (we are currently addicted to the Japanese Short Grain )
Method:
DON’T FORGET TO PREP AND PORTION FIRST, IT WILL SAVE YOU SO MUCH TIME DURING THE PROCESS!
Heat oil in a large saucepan over medium-high heat, add onion and stir occasionally, until softened (5-6 minutes). Add curry powder and shrimp paste and stir until fragrant (20-30 seconds). Add chilli and lemongrass, stir until fragrant, then stir in coconut milk and fish sauce, season to taste and bring to the boil. Reduce heat to low, simmer until well flavoured (5 minutes), then add prawns/chicken and simmer until just cooked (4-5 minutes).
Enjoy!