Name: Malay prawn curry
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 400 millilitre coconut milk, can; ginger, 2cm, peeled, finely sliced; 1 cinnamon quill; 4 whole cloves; 3 cardamom pods, bruised (see tip); 1 tablespoon peanut oil; 8 eschalots, peeled, thinly sliced; 250 millilitre malaysian curry sauce, can; 750 gram green prawns, peeled, deveined, tails on; 1 bunch snake beans, trimmed,; 1 cup cup bean sprouts; 1/2 cup coriander leaves; 1/4 cup roasted peanuts; fresh rice noodles, sliced red chilli, to serve

Ingredients

400 millilitre coconut milk, can

ginger, 2cm, peeled, finely sliced

1 cinnamon quill

4 whole cloves

3 cardamom pods, bruised (see tip)

1 tablespoon peanut oil

8 eschalots, peeled, thinly sliced

250 millilitre malaysian curry sauce, can

750 gram green prawns, peeled, deveined, tails on

1 bunch snake beans, trimmed,

1 cup cup bean sprouts

1/2 cup coriander leaves

1/4 cup roasted peanuts

fresh rice noodles, sliced red chilli, to serve

Method

1.In a small saucepan, combine coconut milk with ginger, cinnamon, cloves and cardamom. Bring to simmer on low. Remove from heat. Set aside 15 minutes to infuse. Strain, discarding solids.

2.In a large heavy-based saucepan, heat oil on high. Saute eschalots, 2-3 minutes, until tender.

3.Add curry sauce and strained coconut milk. Bring to simmer, stirring. Add prawns and beans, simmering 3-4 minutes, until prawns are cooked through.

4.Scatter over sprouts, coriander and nuts to serve. Accompany with noodles and chilli.