* 2 tbsp Coconut Oil * 3 Tomatoes chopped * 1 tbsp Ground Coriander * 400 ml Coconut Milk * Pinch Kosher Salt * Pinch Black Pepper * 3 tsp Palm Sugar * 3 tbsp Fish Sauce * 2 Limes juiced * 400 g Raw Prawns peeled, tails on * 130 g Corn * 75 g Snow Peas * Cilantro Leaves chopped
#### Spice Paste
* 5 Long Red Chilies deseeded, sliced * 6 Shallots peeled and sliced * 6 Garlic Cloves peeled and sliced * 45 g Ginger peeled and sliced * 1/4 cup Cashews toasted * 2 Lemongrass Stalks thinly sliced * 2 Lime Leaves stems removed, thinly sliced
### Instructions
* Place all the spice paste ingredients into a food processor or mortar and pestle and blend until smooth. Heat the oil in a large, deep saucepan over medium heat and add the spice paste. Stirring continuously, cook the spice paste for 10-15 minutes or until fragrant and softened. * Add the chopped tomatoes and ground coriander to the pan and cook, stirring, for 1 minute. Pour the coconut milk and 200 ml water into the pan and bring to a boil, then lower the heat and simmer for 30 minutes until thickened. Season to taste with salt, pepper, sugar, fish sauce and lime juice. Reduce the sauce until thickened. * Add the prawns, corn and snow peas to the curry, stirring 3-4 minutes until the prawns turn opaque, have curled slightly and are just cooked through. * Divide the curry between four serving bowls and garnish with a sprinkling of chopped herbs. Serve with lime wedges.
1 Comment
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/gulai-udang-indonesian-prawn-curry-recipe/).
Ingredients
* 2 tbsp Coconut Oil
* 3 Tomatoes chopped
* 1 tbsp Ground Coriander
* 400 ml Coconut Milk
* Pinch Kosher Salt
* Pinch Black Pepper
* 3 tsp Palm Sugar
* 3 tbsp Fish Sauce
* 2 Limes juiced
* 400 g Raw Prawns peeled, tails on
* 130 g Corn
* 75 g Snow Peas
* Cilantro Leaves chopped
#### Spice Paste
* 5 Long Red Chilies deseeded, sliced
* 6 Shallots peeled and sliced
* 6 Garlic Cloves peeled and sliced
* 45 g Ginger peeled and sliced
* 1/4 cup Cashews toasted
* 2 Lemongrass Stalks thinly sliced
* 2 Lime Leaves stems removed, thinly sliced
### Instructions
* Place all the spice paste ingredients into a food processor or mortar and pestle and blend until smooth. Heat the oil in a large, deep saucepan over medium heat and add the spice paste. Stirring continuously, cook the spice paste for 10-15 minutes or until fragrant and softened.
* Add the chopped tomatoes and ground coriander to the pan and cook, stirring, for 1 minute. Pour the coconut milk and 200 ml water into the pan and bring to a boil, then lower the heat and simmer for 30 minutes until thickened. Season to taste with salt, pepper, sugar, fish sauce and lime juice. Reduce the sauce until thickened.
* Add the prawns, corn and snow peas to the curry, stirring 3-4 minutes until the prawns turn opaque, have curled slightly and are just cooked through.
* Divide the curry between four serving bowls and garnish with a sprinkling of chopped herbs. Serve with lime wedges.