Malay Curry
NOTES : For authentic Malay curries, add lemon grass. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 24prawns, large
- 10 ozcoconut milk
- 2lemon grass stalks
- 7inces cinnamon
- 6cloves
- 4 tbspoil
- 1 tspTurmeric powder
- 6garlic cloves, sliced fine
- 6spring onions, chopped
- 4red chiles, shredded
- 10curry leaves, (optional)
- salt to taste
- fresh basil leaves, chopped for garnishing
Instructions
- 1
Clean, shell and devein the prawns. Wash them thoroughly and dry them.
- 2
Heat the coconut milk, the lemon grass, cinnamon and cloves in a small non-stick saucepan. Bring it to a boil and continue to simmer for 10 minutes on low heat until slightly thickened, stirring occasionally.
- 3
Heat the oil in a large wok. Add the turmeric powder and fry for just a few seconds, until it turns a little darker. Add a tablespoonful of water. When it starts sizzling, add the garlic and stir-fry for half a minute. Add the onions and red chiles and fry well.
- 4
Add the prawns and keep on stirring until they turn pink. Add the curry leaves and transfer this mixture to the saucepan.
- 5
Simmer for 10 minutes, stirring occasionally, gradually adding a little water should it thicken too much. Remove and discard the lemon grass. Add salt to taste. Garnish with basil leaves and serve with plain rice.