Indonesian Curry Prawns

Name: Indonesian Curry Prawns
Total time: 45 min
Yield: 3 servings
Cuisine: malay
Ingredients: 400 g Prawns; 2 pieces Red Chili; 3 pieces Chili Padi; 120 g Red Onion; 15 g Ginger; 3 cloves Garlic; 15 g Turmeric; 1 stalk Lemongrass; 1 sprig Curry Leaves; 2 tbsp Fish Curry Powder; 1 tsp Belacan (Shrimp Paste Powder); 3 tbsp Water (for curry paste); 4 tbsp Cooking Oil; 1 tsp Salt; 5 tsp White Sugar; 800 ml Water (for curry sauce); 1 tsp Fish Sauce; 1 tbsp Coconut Cream

A rich and fragrant Indonesian-style curry with prawns, featuring a blend of fresh aromatics, curry powder, and coconut cream. Best served with steamed rice or mantou (steamed buns).

45 min 3 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 2 Jul 2026

Nutrition· per serving · estimated

350

Calories

25g

Protein

15g

Carbs

20g

Fat

Scale recipe

3 servings

Original recipe

Ingredients18 items

Produce

🌶️Red Chili2 pieces

🌶️Chili Padi3 pieces

🧅Red Onion120 g

🫚Ginger15 g

🧄Garlic3 cloves

🧡Turmeric15 g

🌿Lemongrass1 stalk

🍃Curry Leaves1 sprig

Seafood

🦐Prawns400 g

Dairy

🥥Coconut Cream1 tbsp

Pantry

🦐Belacan (Shrimp Paste Powder)1 tsp

💧Water (for curry paste)3 tbsp

🌻Cooking Oil4 tbsp

🍚White Sugar5 tsp

💧Water (for curry sauce)800 ml

🐟Fish Sauce1 tsp

Spices

🍛Fish Curry Powder2 tbsp

🧂Salt1 tsp

Instructions

1
Prepare the prawns: Use scissors to trim off the sharp parts (spikes, antennae, legs, and tail spike) of the prawns. Set aside.
2
Prepare the aromatics: Deseed and slice the red chilies and chili padi. Slice the red onion, ginger, garlic, and turmeric. Slice the lemongrass into smaller pieces. Remove curry leaves from their stems.
3
Blend the aromatics: Combine the sliced red chilies, chili padi, red onion, ginger, garlic, turmeric, and lemongrass in a blender. Blend until a smooth paste is formed.
4
Prepare curry paste: In a small bowl, mix the fish curry powder and belacan powder. Add water (about 3 tbsp) gradually and stir until a thick, smooth paste is formed.
5
Sauté blended aromatics: Heat cooking oil in a wok over medium heat. Add the blended aromatic paste and stir-fry until fragrant and the oil separates, and the paste darkens in color (about 5-7 minutes).
7:00 timer
6
Add curry paste and curry leaves: Add the mixed fish curry powder and belacan paste, along with the curry leaves, to the wok. Continue to stir-fry for another 1-2 minutes until very fragrant.
2:00 timer
7
Season the curry: Add salt and white sugar to the wok. Stir well until the sugar and salt dissolve and the curry paste becomes even redder and more translucent.
8
Add water and bring to boil: Pour in the water (2 rice bowls) and bring the curry sauce to a rolling boil over high heat. Stir gently to combine.
9
Blanch prawns: In a separate small pot, bring water to a boil. Add the prepared prawns and blanch them until they turn orange and are just cooked (do not overcook).
1:00 timer
10
Rinse prawns: Immediately remove the blanched prawns and rinse them under cold water to stop the cooking process and remove any impurities.
11
Simmer prawns in curry: Once the curry sauce is boiling, add the rinsed prawns. Simmer for about 1-2 minutes to allow the prawns to absorb the curry flavor.
2:00 timer
12
Skim foam and transfer: Skim off any foam that rises to the surface. Carefully remove the prawns from the curry sauce and arrange them in a serving clay pot or bowl.
13
Adjust seasoning: Taste the curry sauce and adjust seasoning if needed. Add fish sauce for an extra umami kick, if desired.
14
Add coconut cream: Turn off the heat. Add the coconut cream to the curry sauce and stir well until fully incorporated. Do not boil the curry after adding coconut cream to prevent it from curdling.
15
Serve: Pour the rich curry sauce over the prawns in the serving pot. Serve immediately with steamed rice or mantou.

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