Thai Prawn Curry

Sawadikha,

Thai curry either red or green curry paste can be cooked with chicken, shrimp, beef or fish. Thai prawn curry is one of my favourite dishes because I just love very hot spicy food, the more spicy the better. The curry dishes in restaurant wasn't spicy enough for me, so sometimes I ask for an extra chillies. That's how I enjoy my food, hot and spicy!

Thai green prawn curry

Thai red prawn curry

Actually, to prepare and cook prawn green curry and red curry, their cooking methods are very similar. Add more coconut milk or water depends on the thickness and individual preference.

THAI GREEN PRAWN CURRY

Ingredients;

200g prawns
1-2 tablespoons green curry paste
200ml coconut milk
Some vegetable (zucchini, eggplant, green beans, snow peas, green basil)
Fish sauce to taste

METHOD;

- In a medium sauce pan, heat 2-3 tablespoon coconut milk with green curry paste, saute until fragrant for 1-2 minutes.
- Add the rest of coconut milk, bring to boil and add prawns and vegetables.
- Taste the curry before season with fish sauce or sugar because some green curry paste may be sweeter and saltier than others. Cook until prawns are cooked through.

THAI RED PRAWN CURRY

Ingredients;

200g prawns
1-2 tablespoons red curry paste
200ml coconut milk
Some vegetable (red peppers, green or red chili, green beans)
Palm sugar/ brown sugar and fish sauce to taste

METHOD;

- In a medium sauce pan, heat 2-3 tablespoon coconut milk with red curry paste, saute until fragrant for 1-2 minutes.
- Add the rest of coconut milk, bring to boil and add prawns and vegetables.
- Season with fish sauce, palm sugar and cook until prawns are cooked through.

Salted Egg Prawns

Bonsoir,

Salted egg is one of the side dish that I can say quite popular in some event like wedding ceremony or family gathering. Most of the time, the restaurants or food court that provide lunch or dinner buffet also served salted egg. Just like me, I imagine that people will search for salted egg in the buffet counter because they are just so good to be eaten with hot rice..

I've brought boiled salted eggs from Malaysia last month and keep in the fridge for almost two weeks. The last one I cooked with prawns and guess what, I still can't get enough with it, it was so delicious, finger licking good. So sad that I can't find salted egg as easy as I could find anytime in Asia. I would go to Asian grocery store next time to find out if they sell salted egg.

SALTED EGG PRAWNS

Ingredients;

10-12 prawns with shell
2 tablespoons corn flour or rice flour
1 salted egg, mash with fork
2 tablespoon butter
2 cloves garlic, chopped
2 red or green chili, chopped
Some curry leaves, optional
A few tablespoons evaporated milk/ cream
Salt and pepper to taste

METHOD;

- Dust prawns with corn flour or rice flour.
- Heat up some little oil and fry prawns until they are almost cooked. Set aside.
- Used the same pan, heat up butter and fry garlic, chili and curry leaves until fragrant.
- Add milk and mashed salted eggs and keep stirring for a few seconds.
- Add the prawns and season with salt and pepper.
- Stir quickly until the prawns are well coated.

Bon appétit!

Stir Fried Prawn Chinese Style

Ni how,

One of the delicious meal to cook for dinner is stir fried prawn Chinese style. This quick meals was so good yet they are so simple and easy to prepare. Unlike in Asia, most of the prawns here are sold ready cooked either peeled or the shell still on and most of the people make a salad or to eat as an appetizer. I used to buy these precooked prawns but when I cook it again in some recipe, I add the prawns at the end to avoid overcooked them.

When its come to stir fry recipes, these kind of meals are always in the list because stir frying is a great way to eat fresh meals in less than 15 minutes.

STIR FRIED PRAWN CHINESE STYLE

Ingredients;

200g prawns
2 cloves garlic, chopped
1 shallot, chopped
2cm ginger, chopped
1 green chili, chopped
2 tablespoons tomato sauce/ketchup
1 tablespoon oyster sauce
2 tablespoons Chinese cooking wine
Salt, pepper and sugar to taste

METHODS;

- Fry the prawns for a minute if using fresh prawns. Set aside.
- Heat little oil in a wok or frying pan and fry garlic, shallots, ginger and chili until fragrant.
- Add in the sauces, cooking wine and season with salt, pepper and sugar.
- Add prawns and stirring quickly just until the prawns are well coated.
- Dish out and enjoy them with rice.

Bon appétit!

Prawn And Potato Curry

Bonjour,

Prawns again and again, I will never get bored of eating it, whether they are boiled, fried, steamed or grilled, and this prawn and potato curry is one of my favourite seafood dish. Prawn curry suitable to be eaten with roti canai because the gravy itself was so tasty and not too spicy, even my mother in law can eat it. It was a big surprise for me because I don't expect she could eat any kind of spicy food but I'm totally impressed when she likes almost all Asian food that I prepared.

Alors, pour maintenant, let's cook a simple prawn and potato curry for lunch or dinner on the weekend with family and friends.

PRAWN AND POTATO CURRY

Ingredients;

200g prawns
1 potato, cut into large cubes
1 onion, cut into small cubes
2 cloves garlic, thinly sliced
2 shallot, thinly sliced
2 cm ginger, thinly sliced
2 tablespoons curry powder
1/2 teaspoon chili or paprika powder
1/2 teaspoon cumin powder
1-2 pieces tamarind peel or 1 tablespoon tamarind paste
Salt and pepper to taste

METHOD;

- Mix curry, chili, cumin powder and tamarind peel, add little bit of water to make a paste. Set aside.
- Heat some oil in a saucepan and fry garlic, shallot and ginger until fragrant.
- Add curry paste and cook for a few second and add little bit of water when the paste begin to dry. Repeat the process for two or three times. Stirring constantly.
- Add potatoes and a cup of water and cook for a few minutes until potatoes are almost tender, stirring occasionally.
- Add prawns and onion, season with salt and pepper and cook until the prawns are cooked through.
- Serve the prawn curry with roti canai/paratha/naan or rice.

Bon appetit!

Prawns Cooked In Coconut Gravy

Hello,

Last week when we were working in the north for more than a week, I've eaten French food everyday and during this period I missed the aromatic and spiciness of my food that I used to cooked at home. Don't get me wrong, I enjoyed French food but after a while I've to admit that I need to have my chili and spicy foods at least once or twice a week. I'll be happy if I can get it everyday, just like supplement for me.

By time we arrived home the other day, I've cooked rice and vegetables straight away and it feels good to finally have the spicy tastes just the way I wanted. Today, I made prawn cooked in coconut milk although I've not made it often but once in a while, that would be great.

PRAWN COOKED IN COCONUT MILK

Ingredients;

200g prawns
2 cloves garlic
2 shallot
1-2 red chilies
2cm ginger
1 lemongrass
1/2 teaspoon turmeric powder
1/2 cup thick coconut milk

METHOD;

- Blend garlic, shallot, red chili and ginger into fine paste.
- Heat up little bit of oil in a saucepan and fry garlic paste until fragrant.
- Add in lemongrass and prawns, cook for a minute.
- Add turmeric powder and coconut milk, season with salt and continue to cook for another minute or until the prawns are cook through.

Bon appétit!

Prawn Curry

Hello,

A simple prawn curry for dinner can bring a complete joy with a great satisfaction. This prawn curry can serve with rice or naan bread and it was the gravy that make this curry so delicious. With this curry recipe, we can use any kind of meat like chicken or beef and some seafood will work very well and I'm sure they would turn out great and delicious!

For those who like spicy food, then just need to add more chilli powder or fresh chilies but be careful not to add too much otherwise it could be too spicy. This prawn curry so flavourful and a great dish to reheat for leftovers, a must try and do not eat naan bread without trying them.

PRAWN CURRY

Ingredients;

200g prawns
1 potato, cut into 4 cubes
1 onion
1 clove garlic
2cm ginger
2 tamarind peel
1 tablespoon curry powder
1 teaspoon chilli powder
1/2 cup coconut milk
Salt and sugar to taste

METHOD;

- Blend together onion, garlic and ginger into fine paste.
- Mix curry and chilli powder with little bit of water to make a paste.
- Heat some oil in a saucepan and fry onion paste until fragrant.
- Add tamarind peel and curry paste and cook for a couple of minutes.
- Add potatoes and a cup of water and let it simmer for a few minutes until the potatoes are slightly tender. Stirring occasionally.
- Add prawns and coconut milk , taste and adjust seasoning and continue to simmer until the prawns are cooked through.

Happy cooking!

Cantonese Style Stir-Fried Prawn

Ni hao,

Prawn has always been a favourite of mine. Har lok in Chinese or Cantonese style stir-fried prawn is one of the fantastic Chinese dish that I've made many times because we just love eating them and they are exceptional dish. Unlike in Asia, most of the prawns sold in France are already pre-cooked and easy to prepare. Most of the people here eat them directly, make a salad or cocktail with it, but it was a different situation with me because I often cooked them again with the sauce.

For this har lok recipe, as the prawns are already pre-cooked, I skip to fry them and just add in directly after the sauce thicken and give it a quick stir until the prawns are evenly coated.

CANTONESE STYLE STIR-FRIED PRAWN

Ingredients;

300g prawns
2 cloves garlic, chopped
2 shallot, chopped
1 red chilli, chopped
2cm ginger, chopped
2 tablespoon ketchup
1 tablespoon oyster sauce
2 tablespoon Chinese rice wine
2 tablespoon water
Sugar, salt and pepper to taste

METHOD;

- Wash prawns and rinse, season the prawns with salt.
- Heat up some oil in a wok or saucepan and fry the prawns for a couple of minute. Set aside.
- Use the same oil from the fried prawn and fry chopped garlic, shallot, chilli and ginger until fragrant and lightly brown.
- Add ketchup, oyster sauce, rice wine, and water and let the sauce thicken slightly.
- Add in the prawns and seasoning, quickly toss and mix well until the prawns are coated with the sauce.
- Et voila, it's done and the prawns are ready to be serve with rice.

Bon appétit!

Prawn Vindaloo

Namaste,

Prawn vindaloo is one of popular dish in certain Indian restaurant and I remember I order prawn vindaloo everytime we go out for Indian cuisine when I was working in Laos few years back. That was a great moment and I am glad that I had such a great experience living in another foreign country for an extended period of time.

Now, ever since I moved here, I realized that I didn't have a chance to eat more Indian cuisine as much as I did before. Here, even though we had been to Indian restaurant quite some time and enjoyed the food but they are just not the same anyway.

Therefore, whenever I crave for Indian food, I will do home-style Indian cooking at home. Prawn vindaloo is one of that dish and this recipe I found from pinterest.

PRAWN VINDALOO

Ingredients;

300g prawns, with or without shelled
1 onion, chopped
4 cloves
1 sprig curry leaves
2 tomatoes, chopped
4-6 dried red chillies, soak in hot water
4 cloves garlic
2cm ginger
1 teaspoon cinnamon powder
1/2 teaspoon cumin powder
1/2 teaspoon blackpepper powder
1/2 teaspoon turmeric powder
2 tablespoons white vinegar
Salt and sugar to taste

METHOD;

- In a blender or food processor, blend together tomatoes, dried chillies, garlic, ginger, cinnamon, cumin, blackpepper and turmeric into a smooth paste. Set aside.
- Heat oil, about 4 tablespoon in a saucepan and fry onion and cloves until fragrant and brown colour.
- Add curry leaves and tomato chilli paste, fry for a couple of minutes.
- Add a cup of water and let it simmer, cook for another 5-6 minutes.
- Add vinegar, salt and sugar, mix well.
- Lastly add in prawns and cook until the prawns are well cooked.
- Serve with naan bread or rice.

Bon appétit!

Creamy Butter Prawns

Hello,

Since we arrived home last week, I'm excited to cook something with the stuff that I brought from my hometown, which I actually did the same thing every time I had all the ingredients without substitution. Sometimes there is no substitude like curry leaves or some other spice that I do not normally have on hand even more these spices seems impossible to find it here.

So, to begin my simple Asian cooking after long holiday, last night I made creamy butter prawns which is our all time favourite dish. I can say that whole my family and friends as well loves it! Simple but delicious and finger liking good.

CREAMY BUTTER PRAWNS

Ingredients;

200g prawns
1 tablespoon corn flour
1/2 can evaporated milk/ cream liquid
1 tablespoon butter
2 cloves garlic, chopped
2-3 small chillies, chopped
1-2 stems curry leaves (about 15-20 leaves)
Salt and pepper to taste

METHODS;

- Clean the prawns and dusting with corn flour.
- Heat up little oil in a wok or saucepan, fry prawns until golden brown. Set aside.
- Heat up butter in a same wok and fry garlic, chillies and curry leaves until fragrant.
- Add in evaporated milk and season with salt and pepper. Simmer for a minute or two or until the sauce is slightly thicken.
- Lastly, add prawns and cook for a few second and dish up.

Bon appetite!!

Sambal Tumis Udang

Salut,

Prawns generally can be prepared and cooked in many way. This sambal tumis udang means fried chilli prawns is one of the specialties in Malaysian cooking. If Indians love spices, Malaysians love spicy and most Malaysian peoples eat spicy food on a daily basis. For these fried chilli prawns, the taste suppose to be equally spicy, sweet, salty and a bit sour.

Dried chillies are not always hot, and there are a few types of dried chillies out there. For those who don't eat spicy food, buy the dried guajillo chilli pepper because of their mild heat and these dried chillies are normally large in size. Avoid to buy chipotle chilli, which are small in size, leathery, wrinkle and light brown colour because this chilli are extremely hot.

SAMBAL TUMIS UDANG

Ingredients;

300g prawns
10-15 dried chilli, deseeded and soak with hot water or boil until soften
4 shallot
2 cloves garlic
1 tablespoon tamarind paste (mix with 1/2 cup water)
Salt and sugar to taste
Oil for frying

METHOD;

- Heat up some oil, about 1/2 cup in a saucepan or wok and fry prawn until golden brown, set aside.
- In a blender, blend shallot and garlic into a fine paste. Set aside.
- Blend the soften chilli with little bit of water until it become a fine paste.
- Heat up the oil (I used the same oil from the fried prawns) and fry the shallot garlic paste until fragrant.
- Add the chilli paste and cook for 10-15 minutes on the low heat and stirring frequently until the chilli are slightly dry.
- Add tamarind juice, salt and sugar, simmer for another 5-10 minutes or until the colour has turned to dark red.
- Add fried prawns and stir gently and cook for another few minutes.

Enjoy the sambal tumis udang!

Fried Tamarind Prawns

Hello,

Everyone has a different taste when it comes to the food and for me I love spicy and sour foods, while the other might like salty, bitter or sweet on their foods. I might not be a good eater who could eat any kind of food but I love certain foods and flavours.

Fried tamarind prawns, super duper easy recipe with only few ingredients. Sometimes I'm looking for a great way to enjoy prawns that are easy to prepare, simple and yet satisfying!

FRIED TAMARIND PRAWNS

300g large prawns
2 tablespoons tamarind pulp or paste
1-2 teaspoons dark soya sauce
A pinch of salt
Oil for frying

METHOD;

- In a large bowl, mix all the ingredients and marinate prawns for at least 1 hour and leave it in the fridge.
- Heat a few tablespoon oil in a wok or saucepan and fry prawns until it cook and slightly crispy.
- Enjoy the prawn with rice!

Prawn Madras

Namaste,

We had tried several Indian restaurant since the past few years and some Indian food that I have tried just encourage me to try making it at home. One of the Indian dish that I made recently was prawn Madras. I don't expect the taste would be exactly the same as the food in Indian restaurant but these prawn Madras recipe were close in taste.

Some prawn Madras recipe content coconut milk but this recipe that I found somewhere in the internet without coconut milk and the prawn Madras that we had tried before doesn't seems cooked with coconut milk. Next time I should buy and use Madras curry powder that sells in Asian grocery store and may be the taste would be more authentic Indian and far more tasty. Who knows right?

Let's cook this prawn Madras and serve with rice or some Indian naan or prata bread, it taste really yummy.

PRAWN MADRAS

Ingredients;

300g prawns,
1 onion, sliced
2 clove garlic,
2cm fresh ginger
3 tomaotes
1 bell pepper, sliced
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teasspoon black pepper powder
1/2 teaspoon chhilli powder
1/4 teaspoon turmeric powder
Salt and sugar to taste

METHOD;

- Blend onion, garlic and ginger into a coarse paste. Set aside.
- Blend tomatoes into a coarse paste or can use a canned tomato paste. Set aside.
- Heat some oil in a saucepan and fry onion garlic paste until aromatic.
- Add all spices powder and continue to fry for a few minutes.
- Add in the bell pepper and gently fry for another minutes.
- Add prawns and tomato paste and bring to simmer for about 10 minutes or until the gravy are slightly thickens.
- Season with salt and sugar if necessary.

Enjoy the Indian food!

Nyonya Prawn Sambal

Hello,

Prawn sambal or sambal udang in Malay is a prawn cooked in chilli paste, another common and popular dish is certain country in Asia. The basic sambal prawn ingredients are almost the same, the only different is the recipe. I've try this Nyonya prawn sambal recipe and let's be honest, it tasted so good! Everything about the balance of taste, spicy, sour, salty and a little bit sweet, it's just perfect for me.

Cooking these Nyonya prawn sambal is easier than it looks, with only few ingredients, we will have a good dish for lunch or dinner. I loves Peranakan or Baba-Nyonya food and this small Chinese community in Peninsular Malaysia has their own unique culture and great food.

NYONYA PRAWN SAMBAL

Ingredients;

300g prawns
10-15 dry chilli, soak in hot water until soft
4 shallot
1 cloves garlic
1 lemongrass, take the white part only
1/4 teaspoon shrimp paste
1 tablespoon tamarind paste, mix with 1/2 cup water
1/4 oil
Salt sugar to taste

METHOD:

- Blend chilli, shallot, garlic, lemongrass and shrimp paste into a fine paste.
- Heat up oil and fry the chilli paste over the low heat until the oil separates, around 5-10 minutes.
- Add tamarind juice and season with salt and sugar.
- Simmer until the sauce are slightly thick and add prawns.
- Stir and adjust seasoning if necessary and continue to boil until the prawns are cooked.

Enjoy the prawn dish!

Spiced Fried Butter Prawns

Salut,

Since we moved in to a new home somewhere in Brittany, we now eat seafood quite often than before. Brittany is home to a lot of seafood options and the price sure cheaper than other place in France. We buy and eat crab, langoustine and prawns almost every weekend and this fresh seafood pretty easy to get around here.

Last month I've posted recipe of fried prawns with spices and today I'm sharing another prawns recipe which is also fried prawns with spices but the taste will not be the same. For those who like to eat prawns just like us, let's try out this another different prawns recipe every week.

SPICED FRIED BUTTER PRAWNS

Ingredients;

300g prawns
1 egg
1 tablespoon curry powder
1 teaspoon corn starch
1-2 tablespoon butter
1 onion, chopped
1 clove garlic, chopped
1-2 small chili, optional
Salt to taste

METHOD;

- Mix prawns, egg, curry powder and corn starch and marinate for 30 minutes.
- Heat up oil in pan and fried marinated prawns until golden brown, set aside.
- Heat up butter in a pan, fry onion, garlic and chili until fragrant and add the fried prawns.
- Stir well, season with salt and serve.

Fried Prawns With Spices

Bonjour,

Prawns and prawns again, but there was a time when I feel I don't know what to cook or what to do with prawns. At the same time, I still want to do something with it because prawns are my absolute favourite, all the time.

I recently felt like to eat a little bit of something with spices. To cook as simple as possible, I begin to marinade my prawns with some spices and let it sit for few hours in the fridge. And there is my simple fried prawns with spices for dinner.

FRIED PRAWNS WITH SPICES

Ingredients;

200g prawns
2 cloves garlic, chopped
2cm ginger, chopped
1/2 teaspoon chilli powder or paprika
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1 onion, sliced
1-2 red chilli, sliced (optional)
Salt and pepper to taste

METHOD;

- Marinate prawn with garlic, ginger and all spices, chilli, cumin, coriander and turmeric powder and let sit for 1-2 hours.
- Heat little oil in a pan and fry onion and red chilli until aromatic.
- Add marinated prawns and cook until the prawns are cooked through.
- Season with salt and pepper and serve while they are still hot.

Bon appétit!

Sweet and Sour Prawns

Bonjour,

We had sweet and sour prawns for dinner with friends last weekend. What I can tell is this dish was really delish and yet so easy to prepare. Everyone may have their own sweet and sour sauce flavour but for me this one is the good one so far.

Simple and delicious, that's what important for me. For certain kind of food may need some efforts to prepare and it doesn't matter sometimes as long as the food really make someone happy and satisfied.

SWEET AND SOUR PRAWNS

Ingredients;

300g prawns
1 pepperoni, sliced
1 carrot, sliced
1 onion, sliced
1/2 cup pineapple, sliced
1 clove garlic, chopped
2cm fresh ginger, chopped
1/2 cup tomato ketchup
4 tablespoon white vinegar
2 teaspoon corn flour
1/2 cup water
Salt and sugar to taste

METHODS;

- Heat a little oil in pan or wok and fried pepperoni, carrot and onion for a few minutes.
- Add prawns and continued to cook until everything is cook through. Set aside.
- Use the same oil and fried garlic and ginger until fragrant.
- Add ketchup, vinegar and pineapple.
- Mix corn flour and water and add to the ketchup sauce.
- Let the sauce thicken a little bit and taste with salt and sugar.
- Lastly add fried vegetables and prawns and mix until everything well coated.

What a pleasure, bon appetite

Stir-Fried Tom Yum Prawns

Salut,

This month of May is a month more public holidays in France than any other month. The weather also has been beautiful for this past week, not too hot or too cold. Its just nice and I love spring, my favorite seasons.

Alors, let's talk about food now. Stir-fried tom yum prawns, one of the simple Thai recipe that I like the most, from tom yum soup to tom yum grill fish, tom yum is always good, at least for me because I like spicy food.

STIR-FRIED TOM YUM PRAWNS

Ingredients;

200g prawns
1 onion, sliced
1 carrot, sliced
1/2 cup snow peas
2 cloves garlic, chopped
2cm fresh ginger, sliced
1 tablespoon tom yum paste
1 tablespoon sweet Thai chilli sauce
Fish sauce to taste
Oil

METHOD;

- Heat some oil in a wok or sauce pan and fry garlic and ginger until fragrant.
- Add onion and carrot, continue to stir for a minutes.
- Add in prawns, snow peas, tom yum paste and sweet chilli sauce.
- Season with fish sauce and continue to stir-fry until the prawns is cooked.

Prawn Masala

Namaste,

I haven't post any recipes for quite a long time, but today I felt I want to post this prawns recipe just because I crave for Indian food for the past few days. Another reason is this prawn masala taste was really good and mon mari said that this is an exceptional dishes. It's surprising but at the same time I'm happy that he liked it.

For me, this meal doesn't need to be fancy, just something that provide a satisfying meal and we enjoyed the food.

PRAWN MASALA

Ingredients:

200gm prawns, without shell
2 onions, chopped
2 tomato, chopped
1 teaspoon ginger-garlic paste
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
1/4 teaspoon cinnamon powder
1/2 teaspoon garam masala
1/2 tablespoon tamarind or 1/2 cup tamarind juice
A few curry leaves
Salt and sugar to taste
Fresh chopped coriander for ganish

METHOD:

- Marinated prawn with little bit of salt, lemon juice, a pinch of chilli powder, turmeric powder and ginger garlic paste. Let it aside for 1 or 2 hour.
- Heat little oil in pan and fry chopped onion until soft and brown.
- Add curry leaves, ginger garlic paste and fry for a minutes.
- Add all the powder masala and chopped tomatoes. Let cook for another few minutes.
- Add the marinated prawns, mix well and add tamarind juice.
- Season with salt and sugar and cook until the gravy are slightly thick.

We ate our prawn masala with roti prata and it was really really good. Bon appetit!

Prawns in Coconut Gravy

Bonjour,

I think most people like to eat rice and prefer the meal to be served with sauce or gravy. Traditionally in Asia, coconut milk is used for cooking curries and soup as well for local dessert recipes. One of the recipe I wanna post here using coconut milk is udang masak lemak or prawns in coconut gravy. Creamy and rich with coconut milk, it's tastes good!

There is no particular rule for adding the veggies in this recipe. At this point, you can try out and add some other vegetables or fruits like pineapple, bamboo shoot or carrot.

UDANG MASAK LEMAK

Ingredients:

200g prawns
8-10 French bean/ green bean
11/2 cup coconut milk
2 cloves garlic, chopped
1 shallot, chopped
2-3 small chilli
1/2 teaspoon turmeric powder
Salt and sugar to taste

METHOD:

- Bring to boil coconut milk, garlic, shallot and chilli with medium heat.
- Add turmeric powder and green bean, cook for 2-3 minutes.
- Add the prawns and season with salt and sugar.
- Cook, stirring for 3-4 minutes or until the prawns are just cooked through.
- Turn off heat and ready to serve with white rice.

Bon appétit!