Malaysian Curried Prawns
Dive into the bold and vibrant flavors of Southeast Asia with this Malaysian Curried Prawns recipe, a tantalizing fusion of creamy coconut milk, aromatic spices, and succulent prawns. Infused with the earthy goodness of turmeric, coriander, and cumin, and enriched by fragrant curry leaves, this dish strikes the perfect balance of heat and sweetness with sliced red chili, fish sauce, and a hint of sugar. Fresh lime juice adds a zesty brightness, while a garnish of chopped cilantro brings a burst of freshness to every bite. Quick and easy to prepare in under 40 minutes, this prawn curry pairs beautifully with steamed jasmine rice or soft roti, making it an irresistible weeknight dinner or a standout centerpiece for your next gathering. Perfect for lovers of Malaysian cuisine, this dish is a flavorful journey you’ll want to savor again and again.
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Recipe Information
Ingredients
- 500 grams Large prawns, peeled and deveined
- 400 ml Coconut milk
- 2 tablespoons Cooking oil
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 piece Red chili, sliced (or to taste)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 6 leaves Curry leaves
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 100 ml Water
- 1 to taste Salt
Instructions
Heat the cooking oil in a large pan or wok over medium heat.
Add the chopped onion, minced garlic, grated ginger, and sliced chili to the pan. Sauté until the onion is soft and translucent, about 5 minutes.
Stir in the ground turmeric, ground coriander, ground cumin, and curry leaves, and cook for 1 minute until aromatic.
Pour in the coconut milk and water, stirring to combine the spices evenly. Let the mixture simmer gently for 5 minutes.
Add the fish sauce, sugar, and a pinch of salt. Stir well to incorporate the flavors.
Add the prawns to the pan, making sure they are submerged in the curry sauce. Cook for 5-7 minutes, or until the prawns turn pink and are fully cooked through.
Squeeze in the lime juice and stir to combine. Taste the curry and adjust the seasoning with more salt or sugar if needed.
Remove the pan from heat and garnish the curry with freshly chopped cilantro.
Serve hot with steamed jasmine rice or roti.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 4252 mg | 185% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 39.1 g | ||
| Protein | 124.3 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2216 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
