Peanut Prawn Curry Recipe

Name: JOEY DTLAs Peanut Prawn Curry Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 500 grams prawns; 400 ml coconut milk; 2 tbs red curry paste; 3 tbs peanut butter; 1 tbs fish sauce; 1 tbs lime juice; 1 tbs fresh cilantro; 200 grams rice noodles; 250 grams broccoli florets; 2 tbs olive oil; 1 tsp salt; 1 tsp black pepper

Inspired by JOEY DTLA

Time40m

Serves4

seared prawns, malaysian coconut curry, rice noodles, roasted broccoli

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Ingredients

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Prawn Curry

1 1/8 lb (500 grams) prawns

1 2/3 cup (400 ml) Coconut milk

2 tbs Red curry paste

3 tbs Peanut Butter

1 tbs Fish sauce

1 tbs ReaLime juice

1 tbs fresh cilantro

Noodles

7.05 oz (200 grams) Rice noodles

Roasted Broccoli

8.82 oz (250 grams) broccoli florets

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Method

Prawn Curry

Prepare the Prawns

In a large skillet over medium-high heat, add a splash of oil. Once hot, add the prawns and sear for 2-3 minutes until they turn pink. Remove and set aside.

Make the Curry Sauce

In the same skillet, reduce the heat to medium and add the red curry paste. Cook for 1 minute until fragrant, then add the coconut milk, peanut butter, fish sauce, and lime juice. Stir until well combined.

Combine Prawns with Sauce

Add the seared prawns back to the pan, and simmer for about 5 minutes until the prawns are cooked through and the sauce has thickened slightly. Stir in chopped cilantro before serving.

Noodles

Cook the Noodles

Prepare the rice noodles according to package instructions. Drain and set aside.

Roasted Broccoli

Roast the Broccoli

Preheat the oven to 200°C (400°F). Toss the broccoli florets with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred.