Malaysian Curried Prawns

“The amount of curry paste in this recipe does not overpower the flavor of the prawns and the coconut milk gives the sauce a richness. I have put that this serves 4 but it depends on how large the prawns are and how much you love prawns. You can also serve this as an appetizer, with the rice and on a plate--then it would serve 8.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 1 tbsp butter in a saucepan.
  2. Add onion and sauté until transparent.
  3. Add garlic and sauté for 1-2 minutes.
  4. Add flour and stir until fully incorporated, add ketchup, stir.
  5. Add coconut milk slowly, stirring constantly, use a whisk so there are no lumps.
  6. Add wine and curry paste and tomatoes.
  7. Stir and simmer 10-15 minutes.
  8. While the sauce is simmering melt the second tbsp of butter in a skillet and add prawns, sauté until they are deep pink (do not overcook prawns).
  9. Add sauce and serve at once over rice or noodles.

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