Creamy Prawns Curry Recipe

You can’t really go wrong when cooking prawn curry as long as your get the spiciness, aroma and saltiness right. The natural sweetness of prawns makes the curry nice and flavourful. It is best to cook curry prawns with the shell intact and also with some creamy coconut milk (santan). I prefer to use long beans but I only have okra in my fridge so I have to make do with this vegetable. Since I have some tau pok (fried bean curd) sitting in the freezer, I just throw them in as well. The spongy liked tau pok would soak up all the nice curry gravy.....mmmmm, yum yum! Check out my curry prawn recipe!

Ingredients
Prawns, 400 gms
Shallots, 5 pcs
Serai (lemongrass), 1 pc
Curry powder, ½ cup, add water to make a paste
Chilly powder, 3 table spoons. add water to make a paste
Fenugreek, 1 teaspoon
Okra (lady fingers), 7 pcs
Tofu pok (optional), 5 pcs
Curry leaves (optional), 3 stalks
Santan (coconut milk), from 1 coconut
Salt to taste
Sugar to taste

Put serai and shallots in a blender. Blend until they are fine. Heat up wok and add in around 4 tablespoons of vegetable oil. Fry serai (lemongrass) and shallots mixture until fragrant. Add in the fenugreek, curry paste, curry leaves and chilly paste. Stir it for a short while and pour in the santan. Add a little water if the mixture is too dry. Throw in the prawns and okra. Bring to a boil and add tofu pok. Add salt to taste and a little sugar.