Malay Curry
NOTES : For authentic Malay curries, add lemon grass.
Total Steps
5
Ingredients
13
Tools Needed
5
Ingredients
- fresh basil leaves, chopped
- salt
- 10 curry leaves(optional)
- 4 red chiles, shredded
- 6 spring onions, chopped
- 6 cloves garlic, sliced fine
- 1 teaspoon turmeric powder
- 4 tablespoons oil
- 6 cloves
- 7 inches cinnamon stick
- 2 stalks lemon grass
- 24 large prawns
- 10 ounces coconut milk
Instructions
Step 1
Clean, shell, devein, wash, and dry the prawns thoroughly.
Step 2
Heat coconut milk, lemon grass, cinnamon, and cloves in a small non-stick saucepan. Bring to a boil and simmer for 10 minutes on low heat until slightly thickened, stirring occasionally.
Step 3
Heat oil in a large wok. Add turmeric powder and fry for a few seconds until it darkens. Add 1 tablespoon of water; when sizzling, add garlic and stir-fry for 30 seconds. Add onions and red chiles and fry well.
Step 4
Add prawns to the wok and stir constantly until they turn pink. Add curry leaves, then transfer this mixture to the saucepan.
Step 5
Simmer the mixture in the saucepan for 10 minutes, stirring occasionally. Gradually add a little water if it thickens too much. Remove and discard the lemon grass. Add salt to taste. Garnish with basil leaves and serve with plain rice.