Tumeric Curry Prawns by Rachel Leong

250gm Prawns

Tumeric Paste
1 thumb-sized tumeric
1 thumb-sized galangal
10 red chilies
10 shallots
5 garlics
1 tbsp coriander seeds
5 buah keras (candlenuts)
1 cup coconut milk
1 tsp salt
1 tsp sugar

1) Put all ingredients into a mortar and pound with a pestle into paste. Alternatively, use a food processor

2) Heat a wok with some oil

3) Add the tumeric paste and stir fry for about 1-2 mins to get the aroma

4) Add the prawns (deveined & cleaned) and stir fry for about 1 min

5) Add coconut milk, salt & sugar

6) Let it simmer for 2-3 mins

7) Turn off the heat once prawns are cooked

8) Sprinkle some chopped laska leaves and ready to serve.

Besides prawns, you can cook with any seafood, fish balls, fish cakes (non-fried type), chicken, lady fingers, eggplants etc.

Don't forget the laksa leaves as it really enhances the flavour.

Happy cooking!
You can taste the tumeric paste first and adjust the portions of each item according to your preference.

This curry is not meant to be spicy hot. Just like Thai green curry. So be gentle on the red chilies.