Malay Curry

Name: Malay Curry
Ingredients: 24 prawns large; 10 ounces coconut milk; 2 stalks lemon grass; 7 cinnamon inces; 6 cloves; 4 tablespoons oil; 1 teaspoon turmeric powder; 6 garlic cloves sliced fine; 6 spring onions chopped; 4 red chiles shredded; 10 curry leaves optional; salt to taste; fresh basil leaves chopped for garnishing

13 ingredients

5 steps

Ingredients

24 prawns large
10 ounces coconut milk
2 stalks lemon grass
7 cinnamon inces
6 cloves
4 tablespoons oil
1 teaspoon turmeric powder
6 garlic cloves sliced fine
6 spring onions chopped
4 red chiles shredded
10 curry leaves optional
salt to taste
fresh basil leaves chopped for garnishing

Directions

1

Clean, shell and devein the prawns. Wash them thoroughly and dry them.
2

Heat the coconut milk, the lemon grass, cinnamon and cloves in a small non-stick saucepan. Bring it to a boil and continue to simmer for 10 minutes on low heat until slightly thickened, stirring occasionally.
3

Heat the oil in a large wok. Add the turmeric powder and fry for just a few seconds, until it turns a little darker. Add a tablespoonful of water. When it starts sizzling, add the garlic and stir-fry for half a minute. Add the onions and red chiles and fry well.
4

Add the prawns and keep on stirring until they turn pink. Add the curry leaves and transfer this mixture to the saucepan.
5

Simmer for 10 minutes, stirring occasionally, gradually adding a little water should it thicken too much. Remove and discard the lemon grass. Add salt to taste. Garnish with basil leaves and serve with plain rice.