Ingredientes para Malaysian Curried Prawns
- 1 pound large prawns, peeled and deveined
- 1 medium onion, chopped
- Garlic Cloves
- Dry White Wine
- 2 tablespoons Malaysian curry paste
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 (13.5 ounce) can full-fat coconut milk
- 2 tablespoons ketchup
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Cómo preparar Malaysian Curried Prawns
- Melt 1 tablespoon butter in a medium saucepan over medium heat.
- Add 1 medium onion, chopped, and sauté until translucent (about 5 minutes).
- Add 2 cloves garlic, minced, and sauté for 1-2 minutes until fragrant.
- Whisk in 2 tablespoons all-purpose flour until fully incorporated. Stir in 2 tablespoons ketchup.
- Gradually whisk in 1 (13.5 ounce) can full-fat coconut milk, ensuring no lumps form.
- Add 1/4 cup dry white wine (optional), 2 tablespoons Malaysian curry paste, and 1 (14.5 ounce) can diced tomatoes, undrained.
- Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until sauce has thickened slightly.
- While the sauce simmers, melt 1 tablespoon butter in a separate skillet over medium-high heat. Add 1 pound large prawns and sauté until they turn pink and opaque (about 3-5 minutes per side).
- Gently stir the cooked prawns into the curry sauce.
- Serve immediately over steamed rice or noodles. Garnish with fresh cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
4g
Fat
114g
Carbs
2g
