Ingredients
-
24
-
1/2
-
4
-
4
-
1
-
1/4
-
2
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Malaysian Curried Prawns, The amount of curry paste in this recipe does not overpower the flavor of the prawns and the coconut milk gives the sauce a richness I have put that this serves 4 but it depends on how large the prawns are and how much you love prawns You can also serve this as an appetizer, with the rice and on a plate–then it would serve 8 , This dish was divine! Lots of sauce, nice and spicy (used hot curry paste)and a breeze to make The only thing missing for our palates was salt I added it at the end, to taste I also used low fat coconut milk it’s not as rich but also not really necessary This sauce might also go well with chicken – next time!, Speechless!!! The flavours were just right the there was loads of sauce quick and simple to make A definate keeper I made it with cooked prawns so only had to heat them through but they turned out fantastic! Thanks Bergy for sharing
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Steps
|
1
Done
|
Melt 1 Tbsp Butter in a Saucepan. |
|
2
Done
|
Add Onion and Saut Until Transparent. |
|
3
Done
|
Add Garlic and Saut For 1-2 Minutes. |
|
4
Done
|
Add Flour and Stir Until Fully Incorporated, Add Ketchup, Stir. |
|
5
Done
|
Add Coconut Milk Slowly, Stirring Constantly, Use a Whisk So There Are No Lumps. |
|
6
Done
|
Add Wine and Curry Paste and Tomatoes. |
|
7
Done
|
Stir and Simmer 10-15 Minutes. |
|
8
Done
|
While the Sauce Is Simmering Melt the Second Tbsp of Butter in a Skillet and Add Prawns, Saut Until They Are Deep Pink (do not Overcook Prawns). |
|
9
Done
|
Add Sauce and Serve at Once Over Rice or Noodles. |
