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Malaysian prawn curry
Malaysian prawn curry
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Whip up a quick and flavorful Malaysian prawn curry using clever shortcuts.
Ingredients:
  • 1 x 200g pkt egg noodles
  • 1 x 375ml can Malaysian curry sauce
  • 1 x 270ml can light coconut milk
  • 1 bunch broccolini, stalks removed and reserved, florets coarsely chopped
  • 500g peeled green prawns
  • 1 x 227g can bean sprouts, drained
  • 1 long fresh red chilli, deseeded, thinly sliced lengthways
  • 62.50 ml fresh coriander leaves
Instructions:
  • Boil the noodles in a large saucepan of salted water according to the package instructions until tender. Drain, return to the pan, and cover to stay warm.
  • In a saucepan, blend the curry sauce and coconut milk over medium-high heat. Stir and cook for 5-6 minutes until hot. Then, add broccolini, prawns, and bean sprouts, cooking for another 3-4 minutes until prawns are done.
  • Serve the prawn curry over the noodles in individual bowls. Garnish with chili and fresh coriander before serving.

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