Peanut Prawn Curry Recipe
malaysian coconut curry, rice noodles, roasted broccoli
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Ingredients
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Curry Base
Prawn and Vegetables
Rice Noodles
Garnish
Method
Preparation
- 1
Roast the Broccoli
Preheat the oven to 200°C (400°F). Toss the broccoli florets with a drizzle of oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.
- 2
Prepare the Rice Noodles
In a pot, bring 500 ml of water to a boil. Add the rice noodles and cook according to package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop cooking, then set aside.
Cooking the Curry
- 3
Make the Curry Sauce
In a large pan or wok, heat a splash of oil over medium heat. Add the minced garlic and grated ginger, sauté for 1 minute until fragrant. Stir in the red curry paste and cook for another minute.
- 4
Add Coconut Milk and Other Ingredients
Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir to combine and bring the mixture to a simmer.
- 5
Add Prawns and Vegetables
Add the prawns and sliced bell pepper to the curry sauce. Cook for 5-7 minutes, or until the prawns are cooked through and turn pink.
Serving
- 6
Assemble the Dish
Serve the prawn curry over the cooked rice noodles. Top with roasted broccoli and garnish with fresh cilantro and lime wedges.
