Prawn (Or Shrimp) Curry With Herb & Bean-Sprout Salad
"This is a fantastic dish that has those fresh flavors that Malaysia is known for. This dish can be made with either prawns or shrimp."
- FOR HERB & BEAN SPROUT SALAD
- Serving Size: 1 (907.6 g)
- Calories 666.9
- Total Fat - 13.7 g
- Saturated Fat - 3 g
- Cholesterol - 162 mg
- Sodium - 1027.6 mg
- Total Carbohydrate - 102 g
- Dietary Fiber - 12.4 g
- Sugars - 25.1 g
- Protein - 42.7 g
- Calcium - 448.9 mg
- Iron - 7.2 mg
- Vitamin C - 86.2 mg
- Thiamin - 0.8 mg
Step by Step Method
Place chillies, shallots, garlic, lemongrass, turmeric, galangal or ginger, and shrimp paste in a blender; process until mixture forms a smooth paste.
Heat oil in a large, heavy-based pan over high heat; add curry paste and cook until paste begins to dry out and become fragrant.
Add 750ml water and pineapple and simmer for 15 minutes or until fruit becomes tender. Add coconut cream and curry leaves; simmer until it thickens. Add prawns and simmer for 2-3 minutes or until prawns are cooked.
For salad, combine coriander, mint, chillies, and bean sprouts in a medium bowl and toss well.
Place curry in bowls and top with herb salad. Serve with rice noodles and lime wedges
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting prawns or shrimp, make sure they are fresh and smell sweet.
- Be sure to remove the seeds from the chillies before adding them to the paste.
- Substitute the shrimp for tofu: This substitution provides a vegan-friendly option that still provides a protein-rich meal. The tofu will absorb the flavors of the curry paste, providing a delicious and unique flavor.
- Substitute the pineapple for mango: This substitution adds a sweeter flavor to the dish, as mangoes are a naturally sweeter fruit. The sweetness of the mango will balance out the spiciness of the curry paste, creating a more balanced flavor profile.
Vegetarian Curry Replace the shrimp with 1 pound of firm tofu, cut into cubes. Reduce the amount of water to 1 cup and simmer for 10 minutes. Add 1 cup of cooked chickpeas and simmer for an additional 5 minutes.
Mango Lassi - A creamy and refreshing yogurt-based drink that is perfect for cooling down after a spicy meal. It is made with yogurt, mango, and cardamom, and is a great way to add a touch of sweetness to the meal.
Vegetable Biryani: Vegetable Biryani is a fragrant rice dish that is packed with flavor. It is a great accompaniment to the Mango Lassi, as it is spiced with cardamom and other spices, which will complement the flavors of the lassi. The vegetables add a nice crunch and the rice gives a nice texture to the dish.
Q: What type of oil should I use for this recipe?
A: Peanut oil is recommended for this recipe. It has a high smoke point and is a great choice for cooking at high temperatures.
Q: How can I make this recipe healthier?
A: Consider using olive oil instead of peanut oil, and swap out full-fat ingredients for reduced-fat or fat-free options when possible. You can also add more vegetables and lean proteins to the dish.
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This Prawn (or Shrimp) Curry With Herb & Bean-Sprout Salad recipe is inspired by the Malaysian-style cuisine, which is known for its fresh and vibrant flavors. In fact, the Malaysian-style cooking is so popular that it has been adopted by celebrity chefs such as Gordon Ramsay and Jamie Oliver.
This recipe also originates from the country of Malaysia, which is known for its rich cultural and culinary history. In fact, the country has been home to some of the world's most renowned chefs, such as Norman Musa and Wan Yee-Ling, who have helped to popularize Malaysian-style cooking around the world.