Malaysian Coconut Prawn Curry

Instructions

1. Prepare the prawns
   Clean the prawns by removing the shells (leaving tails on if desired), deveining them, and rinsing under cold water. Pat dry with paper towels and set aside.
2. Create the curry base
   Heat oil in a large wok or deep pan over medium heat. Add onions and sauté for 3-4 minutes until softened. Add garlic and ginger, cooking for another minute until fragrant.
3. Add spice paste
   Add the Malaysian curry paste to the pan and stir-fry for 2 minutes until aromatic and the oil begins to separate from the paste. This helps to release the flavors of the spices.
4. Incorporate aromatics
   Add the lemongrass and kaffir lime leaves to the mixture, stirring for 30 seconds to release their fragrances.
5. Create the curry sauce
   Pour in the coconut milk and fish stock, stirring well to combine. Bring to a gentle simmer and add the palm sugar and fish sauce. Allow to simmer for 10 minutes, letting the sauce reduce and thicken slightly.
6. Cook the prawns
   Add the prawns to the simmering curry sauce. Cook for 3-4 minutes until they turn pink and are just cooked through. Be careful not to overcook as prawns can become tough.
7. Finish the curry
   Stir in the lime juice and adjust seasonings to taste, adding more fish sauce for saltiness or palm sugar for sweetness if needed. Remove the lemongrass pieces and lime leaves if preferred.
8. Serve
   Transfer to a serving bowl, garnish with fresh coriander leaves and sliced red chili. Serve hot with steamed jasmine rice or Malaysian roti canai.