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.
What you need-
1 tbsp oil (any type)
1 onion, finely chopped
1 tsp ginger, minced
1 tsp garlic, minced
1 red chilli, 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-
In a wok or deep saucepan, heat the oil. Add the onions and red chilli and cook until translucent. Add the ginger and garlic and sauté. Add curry leaves
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.
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.
Squeeze some lime juice to taste. Remove the red chilli if you like.
Garnish with fresh coriander, Thai basil and peanuts.
Optional- you can add some fresh spinach or bokchoy towards the end when you add the coconut milk.
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