
Prawn (Or Shrimp) Curry With Herb & Bean-Sprout Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #37392
September 05, 2021
"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."
Ingredients
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- FOR HERB & BEAN SPROUT SALAD
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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.