Prawn and Eggplant Curry Kari Udang Dan Terung
Dive into the vibrant flavors of Southeast Asia with this irresistible Prawn and Eggplant Curry (Kari Udang Dan Terung). Combining tender, juicy prawns and velvety eggplant wedges simmered in a fragrant coconut milk-based curry, this dish offers a harmonious balance of spice, sweetness, and umami. Aromatic turmeric, curry powder, garlic, and ginger create a bold base, while fish sauce and brown sugar enhance the depth of flavor. A hint of heat from red chilies and the creamy richness of coconut milk make every bite a delightful indulgence. Ready in just 45 minutes, this Malaysian-inspired curry pairs perfectly with steamed jasmine rice or flatbread, making it an ideal weeknight dinner or a highlight of your dinner party menu. Don't forget to garnish with fresh coriander leaves for a burst of color and freshness!
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Recipe Information
Ingredients
- 500 g Prawns (large, peeled and deveined)
- 2 Eggplants (small, cut into wedges)
- 2 tbsp Vegetable oil
- 400 ml Coconut milk
- 250 ml Water
- 2 Red chili (sliced thinly)
- 1 tsp Turmeric powder
- 2 tbsp Curry powder
- 1 tbsp Fish sauce
- 1 tsp Brown sugar
- 3 cloves Garlic (minced)
- 2 Shallots (thinly sliced)
- 1 tbsp Ginger (grated)
- 2 tbsp Coriander leaves (chopped, optional for garnish)
- 0.5 tsp Salt
Instructions
Heat the vegetable oil in a large pan or wok over medium heat.
Add the minced garlic, sliced shallots, and grated ginger to the pan. Sauté for 2-3 minutes until fragrant and golden.
Stir in the turmeric powder and curry powder, and cook for 1 minute to toast the spices and release their aroma.
Add the eggplant wedges to the pan, tossing to coat them in the spice mixture.
Pour in the coconut milk and water, stirring well to combine. Bring the mixture to a gentle simmer.
Season the curry with fish sauce, brown sugar, and salt. Stir to dissolve the sugar completely.
Let the curry simmer for 15-20 minutes, stirring occasionally, until the eggplants are tender but still holding their shape.
Add the prawns to the curry, and cook for 3-5 minutes or until they turn pink and are cooked through.
Stir in the sliced red chilies for an extra kick of heat. Taste and adjust seasoning if needed.
Remove the curry from heat and garnish with freshly chopped coriander leaves, if desired.
Serve hot with steamed jasmine rice or flatbread.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1737 mg | 76% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 11.3 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 624 mg | 13% | |
*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.
