Name: Malay prawn curry
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 400 millilitre coconut milk, can; ginger, 2cm, peeled, finely sliced; 1 cinnamon quill; 4 whole cloves; 3 cardamom pods, bruised (see tip); 1 tablespoon peanut oil; 8 eschalots, peeled, thinly sliced; 250 millilitre malaysian curry sauce, can; 750 gram green prawns, peeled, deveined, tails on; 1 bunch snake beans, trimmed,; 1 cup cup bean sprouts; 1/2 cup coriander leaves; 1/4 cup roasted peanuts; fresh rice noodles, sliced red chilli, to serve

Ingredients

400 millilitre coconut milk, can

ginger, 2cm, peeled, finely sliced

1 cinnamon quill

4 whole cloves

3 cardamom pods, bruised (see tip)

1 tablespoon peanut oil

8 eschalots, peeled, thinly sliced

250 millilitre malaysian curry sauce, can

750 gram green prawns, peeled, deveined, tails on

1 bunch snake beans, trimmed,

1 cup cup bean sprouts

1/2 cup coriander leaves

1/4 cup roasted peanuts

fresh rice noodles, sliced red chilli, to serve

Method

1.In a small saucepan, combine coconut milk with ginger, cinnamon, cloves and cardamom. Bring to simmer on low. Remove from heat. Set aside 15 minutes to infuse. Strain, discarding solids.

2.In a large heavy-based saucepan, heat oil on high. Saute eschalots, 2-3 minutes, until tender.

3.Add curry sauce and strained coconut milk. Bring to simmer, stirring. Add prawns and beans, simmering 3-4 minutes, until prawns are cooked through.

4.Scatter over sprouts, coriander and nuts to serve. Accompany with noodles and chilli.

To release flavour from cardamom pods, press between flat edge of wide cook’s knife and board.
Note

Woman's Weekly Food

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Ingredients

Method

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