Prawn (Or Shrimp) Curry With Herb & Bean-Sprout Salad

4
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"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."

Original recipe yields 4 servings
OK
  • FOR HERB & BEAN SPROUT SALAD

Nutritional

  • 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 1

Place chillies, shallots, garlic, lemongrass, turmeric, galangal or ginger, and shrimp paste in a blender; process until mixture forms a smooth paste.

Step 2

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.

Step 3

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.

Step 4

For salad, combine coriander, mint, chillies, and bean sprouts in a medium bowl and toss well.

Step 5

Place curry in bowls and top with herb salad. Serve with rice noodles and lime wedges

Tips & Variations


No special items needed.

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