Welcome to Live Well by Raquel, where I share easy and wholesome recipes to nourish your body and mind.
Let’s get this straight from here: I don’t make my own curry paste. You can, and that’s good for you! But for me, time is of the essence, and a store-bought one is just as good and deliciously gluten-free! I do add my own flair to the store-bought paste, as you will see in my recipe for Malaysian Prawn Curry.
Gluten Free Malaysian Prawn Curry is versatile enough to be served on a summer evening or a winter day. It makes everyone happy with each mouthful!
Why I Love This Recipe
I love this recipe because it’s cooked in 15 minutes and tastes sensational! Pack in as many veggies as you can—the sauce is so good that even non-veggie fans will love it!
Ingredients
- PRAWNS: In Australia, I prefer prawns from our local suppliers. Use good quality prawn or shrimp for the best flavour.
- GARLIC: A must! Add it to taste, but I like plenty.
- WHITE ONION: Perfect combo with the garlic to kick off the cooking aromas
- CARROT & CELERY: This classic combination adds gorgeous aroma and body to the finished curry.
- RED CURRY PASTE: Store-bought is easiest, but don’t worry—we jazz it up with fresh flavour.
- SHALLOTS: For colour and taste
- COCONUT CREAM: Always the cream makes the dish glossy and creamy
- TAMARI: The gluten-free option for soy sauce
- TO SERVE: Fresh mint, chilli
Instructions
- Let’s get cooking! In a large frypan, add sesame or olive oil. Add the garlic, onion, shallots, carrot, celery, and curry paste. Then add the uncooked prawns and coconut cream—literally all in one large frypan!
- Stir and cook on medium heat, allowing the flavours to combine and create the curry sauce.
- Add whatever veggies you like – peas, spinach, mushrooms, bamboo shoots, eggplant, broccoli or keep it simple with your basics.
- Once the prawns are cooked (turned colour to orange) and the veggies are al dente, add tamari for taste and seasoning.
- Serve in bowls with basmati rice, fresh mint and chilli.
Tips and Tricks
Can I make Malaysian Prawn Curry in advance?
Yes, you can! This recipe is perfect for making ahead for the next night and enjoying it when life is busy. It will keep two to three days in the fridge.
Can I add other seafood like white fish or salmon?
Absolutely! YUM! Add this at the beginning with the prawns
Can I freeze Malaysian Curry?
Yes, you can! This sort of dish is great for batch cooking, so go for it!
Gluten Free Malaysian Prawn Curry
Gluten Free Malaysian Prawn Curry is delicious and packed with prawns and other goodies. It is just as good on a hot summer day as on a cold winter night. One word: Yum!
Ingredients
- 1 kg prawns, raw, peeled
- 2 cloves garlic, diced
- 1 white onion, sliced
- 1 shallot
- 2 celery stalks, sliced
- 2 carrots, sliced
- 400 ml coconut cream
- 3 tbsp red curry paste
- 2 tbsp tamari
To Serve:
- fresh mint, chopped
- fresh chilli, diced
- Basmati Rice, steamed
Instructions
- Let’s get cooking! In a large frypan, sesame or olive oil. Add the garlic, onion, shallots, carrot, celery, curry paste. Then add in the uncooked prawns and coconut cream. Literally all in one large frypan!
- Stir and cook on a medium heat, allowing the flavours to come together and create the curry sauce.
- Add whatever veggies you like – peas, spinach, mushrooms, bamboo shoots, eggplant, brocolli or keep it simple with your basics
- Once the prawns are cooked (turned colour to orange) and the veggies are al dente, add tamari for taste and seasoning.
- Serve in bowls with basmati rice, fresh mint and chilli.
Nutrition
Serving: 1bowl | Calories: 899kcal | Carbohydrates: 92g | Protein: 46g | Fat: 39g | Saturated Fat: 32g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 315mg | Sodium: 1951mg | Potassium: 907mg | Fiber: 6g | Sugar: 4g | Vitamin A: 7327IU | Vitamin C: 9mg | Calcium: 212mg | Iron: 4mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.
