Fiery Prawn Curry Recipe

Number of serving: 4

Preparing time: 45 minutes

Cooking time: 35 minutes


Spice Paste Ingredient:

4-6 small dried red chillies
1 teaspoon shrimp paste
1 teaspoon coriander seeds
1 large red (Spanish) onion, roughly chopped
6 gloves garlic
4 small red chillies, roughly chopped
2 green chillies roughly chopped
fresh galangal, roughly chopped into 4 cm
1 stem lemon grass (white part only), sliced
6 candlenuts
teaspoon ground turmeric
1 tablespoon oil

Others Ingredient:
500g (1 lb) medium raw prawns
250g (8oz) fresh pineapple
250g (8 oz) potatoes
1 tablespoon oil
1 cup (250ml/ 4 fl oz) low fat coconut milk
cup (125ml/4 fl oz) water
2 table spoons tamarind concentrate
1 teaspoon sugar
1 pinch salt

To make Spice Paste : Soak the dried chillies in hot water until soft, then drain. Wrap the piece of shrimp paste in Al foil and grill for 1-2 minutes under medium heat. Dry-fry the coriander seeds in a small pan until aromatic. Place the onion, garlic and drained dried red chillies in a food processor and process. Put in the shrimp paste, coriander seeds, fresh red and green chillies, galangal and lemon grass and process until well combined, scraping down the sides of the bowl with a spatula. Add the candlenuts, turmeric and oil and process until a smooth paste is formed.

Peel and devein the prawns, leaving the tails intact. Cut the pineapple into bite-sized pieces. Cut the potatoes into slightly larger pieces. Place the potatoes into large pan with enough water to cover and cook for 5 minutes, or until just tender. Drain and set aside. Heat the oil in a large frying pan or wok; add the Spice Paste and cook over medium heat for 5 minutes, stirring constantly. Add the pineapple, potato, coconut milk and water and bring to the boil. Reduce the heat, add the prawns and simmer for 5 minutes. Add the tamarind, sugar and salt. Serve with plenty of steamed rice or pasta.

Health Tips: Low salt cooking dish but yet flavorful.


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