Malaysian Prawn Curry Recipe

Prawns: These are the star of the dish, providing a sweet and tender texture. Make sure they are peeled and deveined for convenience.

Vegetable oil: Used for sautéing the onions and other aromatics, it helps to build the base flavor of the curry.

Onion: Adds sweetness and depth to the curry when sautéed until golden brown.

Garlic: Provides a pungent and aromatic flavor that complements the other spices.

Ginger: Adds a warm, spicy note that enhances the overall flavor profile of the curry.

Curry powder: A blend of spices that gives the curry its distinctive flavor and color. Make sure to cook it for a couple of minutes to release its full aroma.

Coconut milk: Adds creaminess and a subtle sweetness to the curry, balancing the spices.

Water: Helps to adjust the consistency of the curry, making it more saucy and perfect for serving with rice.

Salt: Enhances the flavors of the dish. Adjust to taste.

Sugar: Balances the savory and spicy elements of the curry, adding a hint of sweetness.

When sautéing the onions, make sure to cook them until they are a deep golden brown. This caramelization process enhances the sweetness and adds depth to the curry. Additionally, when adding the curry powder, ensure you cook it for the full 2 minutes to allow the spices to release their essential oils, which will intensify the flavor of the dish.

• prawns - Substitute with chicken breast: Chicken breast can mimic the texture and absorb the flavors of the curry well.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the curry.

• onion - Substitute with shallots: Shallots have a milder flavor and can provide a similar sweetness and texture.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferable for its robust flavor.

• ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is unavailable, though it has a slightly different flavor profile.

• curry powder - Substitute with garam masala: Garam masala can provide a similar depth of flavor, though it may be slightly spicier.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a bit of coconut extract can mimic the creamy texture and flavor of coconut milk.

• water - Substitute with chicken broth: Chicken broth adds extra flavor to the curry, enhancing the overall taste.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will slightly change the color of the dish.

• sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile.

• Allow the prawn curry to cool completely before storing. This helps prevent condensation, which can lead to a watery curry.
• Transfer the cooled prawn curry into an airtight container. Make sure the container is clean and dry to maintain the freshness of the curry.
• If you plan to consume the curry within a few days, store it in the refrigerator. It will keep well for up to 3 days.
• For longer storage, consider freezing the prawn curry. Use a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.
• When freezing, leave some space at the top of the container as the curry will expand when frozen.
• To reheat, thaw the prawn curry in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor of the prawns.
• Reheat the curry on the stovetop over medium heat, stirring occasionally to ensure even heating. Add a splash of coconut milk or water if the curry appears too thick.
• Avoid reheating the prawn curry multiple times as this can affect the texture of the prawns and the overall quality of the dish.
• Serve the reheated prawn curry hot, ideally with freshly cooked rice or bread to enjoy its full flavor.

• Stovetop Method:

  1. Place the leftover Malaysian prawn curry in a saucepan or pot.
  2. Add a splash of water or coconut milk to maintain the curry's creamy consistency.
  3. Heat over medium-low heat, stirring occasionally to prevent sticking.
  4. Cook until the prawns are heated through, about 5-7 minutes.
  5. Serve hot with rice.

• Microwave Method:

  1. Transfer the leftover curry to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the curry halfway through to ensure even heating.
  5. Continue heating in 1-minute intervals until the prawns are hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover curry in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for 15-20 minutes, stirring halfway through.
  5. Ensure the prawns are heated thoroughly before serving.

• Double Boiler Method:

  1. Fill the bottom part of a double boiler with water and bring it to a simmer.
  2. Place the leftover curry in the top part of the double boiler.
  3. Stir occasionally to ensure even heating.
  4. Heat until the prawns are warmed through, about 10-15 minutes.
  5. Serve immediately with rice or naan.

• Large pot: Used to heat the oil and cook the curry.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Chef's knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping and mincing ingredients.

• Measuring spoons: Used to measure the vegetable oil, curry powder, salt, and sugar accurately.

• Measuring cup: Necessary for measuring the coconut milk and water.

• Grater: Used to grate the ginger.

• Bowl: Handy for holding the peeled and deveined prawns before adding them to the pot.

• Serving spoon: Used to serve the curry once it's ready.

• Rice cooker: Convenient for cooking rice to serve with the curry.

Prep ingredients in advance: Chop the onion, mince the garlic, and grate the ginger ahead of time to streamline the cooking process.

Use pre-made curry powder: Opt for a high-quality curry powder to save time on blending spices.

Quick thaw prawns: If using frozen prawns, thaw them quickly by placing them in a bowl of cold water for about 15 minutes.

One-pot cooking: Use a large pot to minimize cleanup and keep everything in one place.

Measure liquids beforehand: Have the coconut milk and water measured and ready to pour.