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Malaysian Prawn Coconut Curry


Malaysia is a melting pot of various Asian cultures, and their cuisine combines the best of all. This curry has an interesting flavor where Indian spices are blended with coconut and prawns and finished with a Thai touch of peanuts and basil. Serve with steamed rice, fried rice or any noodles of your choice.

You can also add some fresh spinach, Bok choy or similar greens you might have lying around. Throw these in towards the end when you add the coconut milk as they only need a couple of minutes to cook. Overcooking greens will make them lose their color.

Coconut milk is a popular ingredient in Asian cooking. If you have some leftover, you can use it in these recipes:

1. Lemongrass Coconut Tofu

2. Thai Red Curry

3. Thai Green Curry

What you need:

1 tbsp oil (any type)

1 onion, finely chopped

1 tsp ginger, minced

1 tsp garlic, minced

1 red chili, whole but pierced

7-8 curry leaves

½ tsp turmeric

1 tbsp ground coriander

1 cup coconut milk

Salt to taste

300 gms peeled prawns

Handful of chopped coriander

Handful of Thai basil

Juice of 1 lime

Handful of toasted peanuts (crushed)

Putting it all together:

1. In a wok or deep saucepan, heat the oil. Add the onions and red chili and cook until translucent. Add the ginger and garlic and sauté. Add curry leaves

2. Add the turmeric, salt, and coriander with a half cup of water and simmer for 2 mins till you can smell the aroma. Add the prawns and toss for 2-3 minutes, till the prawns are cooked.

3. Add the coconut milk and some Thai basil and cook further on low heat till the prawns are cooked and the spices and coconut milk are blended together.

4. Squeeze some lime juice to taste. Remove the red chili if you like.

5. Garnish with fresh coriander, Thai basil and peanuts.

6. Optional- you can add some fresh spinach or Bok choy towards the end when you add the coconut milk.


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