Peanut Prawn Curry Recipe
malaysian coconut curry, rice noodles, roasted broccoli
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Ingredients
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Curry Base
Main Ingredients
Method
Preparing the Roasted Broccoli
- 1
Roast the Broccoli
Preheat your oven to 200°C (400°F). Toss the broccoli florets in vegetable oil and season with salt and pepper. Spread them on a baking sheet in a single layer and roast for about 20 minutes or until they are tender and slightly charred, turning halfway through.
Making the Curry
- 2
Prepare the Curry Base
In a large saucepan over medium heat, add 2 tablespoons of vegetable oil. Once hot, stir in 3 tablespoons of curry paste and cook for about 2 minutes until fragrant. Pour in 400 ml of coconut milk, 2 tablespoons of fish sauce, and 1 teaspoon of brown sugar. Stir well to combine and let it simmer for 5 minutes.
- 3
Cook the Prawns
Add the peeled and deveined prawns (300 g) to the simmering curry base. Cook for about 4-5 minutes or until the prawns are pink and cooked through. Remove from heat.
Cooking the Rice Noodles
- 4
Prepare the Rice Noodles
While the curry is simmering, bring a pot of water to a boil. Add the rice noodles (200 g) and cook according to package instructions, usually about 5-7 minutes. Drain the noodles and rinse under cold water to prevent sticking.
Serving
- 5
Plate and Garnish
To serve, place a portion of rice noodles on each plate, ladle the prawn curry over the noodles, and top with roasted broccoli. Garnish with fresh cilantro and serve with lime wedges on the side.
