Peanut Prawn Curry Recipe
malaysian coconut curry, rice noodles, roasted broccoli
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Ingredients
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Curry Base
Prawns and Vegetables
Noodles
Garnish
Method
Prepare the Broccoli
- 1
Roast the Broccoli
Preheat the oven to 200°C (400°F). Toss the broccoli florets with a little olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 20 minutes or until they are slightly charred and tender.
Cook the Noodles
- 2
Prepare the Rice Noodles
In a large pot of boiling water, cook the rice noodles according to package instructions until they are al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Make the Curry
- 3
Create the Curry Base
In a large saucepan over medium heat, add the coconut milk, red curry paste, fish sauce, and brown sugar. Stir well to combine and bring to a simmer.
- 4
Add the Aromatics
Add the minced garlic and grated ginger to the curry base. Cook for 2-3 minutes until fragrant.
- 5
Cook the Prawns and Vegetables
Add the prawns and sliced red bell pepper to the saucepan. Cook for about 5-7 minutes, or until the prawns are fully cooked and pink.
Assemble the Dish
- 6
Combine and Serve
In serving bowls, place a portion of the cooked rice noodles. Ladle the prawn curry over the noodles. Top with roasted broccoli and garnish with chopped cilantro and lime wedges. Serve hot.