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."
photo by chia2160
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 24 large prawns, peeled & deveined
- 1⁄2 onion
- 4 garlic cloves, crushed
- 4 tablespoons dry white wine (or vermouth)
- 1 tablespoon curry paste
- 1⁄4 cup tomatoes, peeled, seeded & chopped (you may use canned but drain them well)
- 2 tablespoons butter (or margarine)
- 1 tablespoon flour
- 1 (400 ml) can coconut milk (or use coconut milk powder and mix just over 1 cup)
- 1⁄2 teaspoon ketchup
directions
- Melt 1 tbsp butter in a saucepan.
- Add onion and sauté until transparent.
- Add garlic and sauté for 1-2 minutes.
- Add flour and stir until fully incorporated, add ketchup, stir.
- Add coconut milk slowly, stirring constantly, use a whisk so there are no lumps.
- Add wine and curry paste and tomatoes.
- Stir and simmer 10-15 minutes.
- 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).
- Add sauce and serve at once over rice or noodles.
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Reviews
-
This dish was heavenly! I used jumbo shrimp because that was what I had, but those tasted fabulous. I used a ready-made red Thai curry paste in my dish; I chose it to complement the colors in the tomatoes, and it tasted great. I did chop that onion! And I added the tomatoes just before the sauce started to simmer. I used a fresh tomato instead of canned; it's easy to peel tomatoes, just score the end, drop them in boiling water till the skin loosens (about 45 seconds or so), then plunge them into ice water- skin comes right off; halve the tomato, gently squeeze, and no more seeds! It's so easy! I also served this with Thai dragon chiles- it's as if the taste of the dish was made for them! The flavor was slighty sweet, typical of great Asian curries, not overpowering of coconut flavor, and not too spicy. All in all, a great tasting, easy dish, that is suitable for entertaining as well as everyday use. Thanks for the fabulous recipe, Bergy! -
This dish was divine! Lots of sauce, nice and spicy (I used hot curry paste)and a breeze to make. The only thing missing for our palates was salt. I added it at the end, to taste. I also used low fat coconut milk...it's not as rich but also not really necessary. This sauce might also go well with chicken - next time! -
Speechless!!! The flavours were just right the there was loads of sauce quick and simple to make. A definate keeper. I made it with cooked prawns so only had to heat them through but they turned out fantastic! Thanks Bergy for sharing. -
this was delicious! i wasn't sure when to add the tomato so i added 1 large fresh tomato, chopped, after i added the flour. i only used 2 tsp of thai curry paste and that was spicy enough for us.i used 1 chopped medium onion, and 4 cloves of minced garlic. very easy to prepare with great flavor, i served this over gingered rice.
Tweaks
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This dish was heavenly! I used jumbo shrimp because that was what I had, but those tasted fabulous. I used a ready-made red Thai curry paste in my dish; I chose it to complement the colors in the tomatoes, and it tasted great. I did chop that onion! And I added the tomatoes just before the sauce started to simmer. I used a fresh tomato instead of canned; it's easy to peel tomatoes, just score the end, drop them in boiling water till the skin loosens (about 45 seconds or so), then plunge them into ice water- skin comes right off; halve the tomato, gently squeeze, and no more seeds! It's so easy! I also served this with Thai dragon chiles- it's as if the taste of the dish was made for them! The flavor was slighty sweet, typical of great Asian curries, not overpowering of coconut flavor, and not too spicy. All in all, a great tasting, easy dish, that is suitable for entertaining as well as everyday use. Thanks for the fabulous recipe, Bergy!
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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