Peanut Prawn Curry Recipe
seared prawns, malaysian coconut curry, rice noodles, roasted broccoli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broccoli
Preheat the oven to 200°C (400°F). Toss the broccoli florets in 1 tablespoon of vegetable oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.
- 2
Cook the Noodles
Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
- 3
Sear the Prawns
In a large skillet or wok, heat the remaining tablespoon of vegetable oil over medium-high heat. Add the prawns and sear for about 2-3 minutes on each side until they turn pink and opaque. Remove them from the skillet and set aside.
- 4
Make the Curry Sauce
In the same skillet, add the minced garlic and ginger, sautéing for about 1 minute until fragrant. Stir in the curry paste and cook for another 2 minutes. Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine. Bring the mixture to a simmer.
- 5
Combine and Serve
Return the prawns to the skillet and simmer for another 2-3 minutes until heated through. Serve the curry over the rice noodles, topped with roasted broccoli, and garnish with fresh cilantro and lime wedges.
