Malaysian Coconut Milk Prawn Curry

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A signature dish from Negeri Sembilan, this fragrant curry combines plump prawns with a silky coconut milk broth infused with turmeric, lemongrass, and aromatic Vietnamese mint. The rich, savory gravy is balanced by the bright herbaceous notes of daun kesum, making every bite deeply comforting and unmistakably Malaysian.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 32 gFat
• 22 gSaturated Fat
• 11 gCarbs
• 3 gFiber
• 5 gSugar
• 44 gProtein
• 780 mgSodium
• 620 mgPotassium
• 240 mgCalcium
• 6 mgIron
• 14 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the spice paste

• 8 shallots, peeled and roughly chopped
• 4 garlic cloves
• 1 inch fresh turmeric root, peeled (or 1 teaspoon ground turmeric)
• 1 inch galangal, peeled
• 2 stalks lemongrass, white part only, sliced
• 8 dried red chilies, soaked in warm water for 10 minutes
• 1 teaspoon toasted shrimp paste (belacan)
• 2 candlenuts or 1 tablespoon raw cashews

ShallotsGarlic clovesFresh turmeric rootGalangalLemongrassDried red chiliesBelacan shrimp pasteCandlenuts

For the curry

• 2 tablespoons vegetable oil
• 1 kg large prawns, shell-on and deveined
• 400 ml full-fat coconut milk
• 200 ml water
• 2 sprigs Vietnamese mint (daun kesum), leaves picked
• 1 teaspoon salt, or to taste
• 1 teaspoon palm sugar
• 1 tablespoon tamarind paste mixed with 2 tablespoons water (optional)

Vegetable oilShell-on prawnsFull-fat coconut milkWaterVietnamese mintSaltPalm sugarTamarind paste

Directions

1. Combine all spice paste ingredients in a blender with 3 tablespoons of water and process into a smooth, thick paste.
2. Heat the vegetable oil in a heavy pot or wok over medium heat. Add the spice paste and sauté for 6 to 8 minutes until fragrant, darkened, and the oil begins to separate at the edges.
3. Pour in the coconut milk and water, stir well, and bring the mixture to a gentle simmer. Cook for 5 minutes to allow the flavors to meld and the broth to thicken slightly.
4. Add the prawns and stir to coat them in the curry. Simmer for 4 to 5 minutes, just until the prawns turn pink and opaque; do not overcook.
5. Stir in the salt, palm sugar, and tamarind juice if using. Taste and adjust the seasoning, balancing salt, sweetness, and tang.
6. Add the Vietnamese mint leaves, give one final gentle stir, and remove from the heat. The residual heat will wilt the herbs while keeping their bright flavor intact.
7. Serve immediately in shallow bowls with steamed white rice, allowing the rich coconut broth to soak into the grains.

Cook’s Notes

• Use head-on prawns whenever possible; the heads release extra flavor and richness into the coconut broth.
• Toast the belacan in a dry pan for 30 seconds before blending to deepen its savory, earthy aroma.
• Do not let the coconut milk boil vigorously once added; a gentle simmer prevents the broth from splitting or becoming greasy.
• Fresh Vietnamese mint (daun kesum) is the signature herb; substitute with a mix of mint and Thai basil only in a pinch.
• Add the prawns at the very end so they remain tender and juicy; overcooking turns them rubbery quickly.

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