📸 Image coming soon for Coconut Prawn Curry
Coconut Prawn Curry
Makan Tengah Hari • Malaysia
How to Make Coconut Prawn Curry (Traditional & Healthy Version)
Coconut Prawn Curry, known locally as 'Kari Udang Bersantan', is a beloved Malaysian lunch dish that brings together the country’s multicultural culinary influences. This dish is particularly popular in southern Malaysia, where Indian and Malay flavors intertwine. The combination of succulent prawns, fresh santan (coconut milk), aromatic lemongrass, and a medley of local spices makes this curry rich and comforting, yet light enough for a health-conscious meal. The curry boasts a creamy texture and a balance of flavors – mild heat from chili, sweetness from coconut milk, and earthiness from turmeric and coriander. Using fresh local ingredients like daun pandan (pandan leaves) and daun limau purut (kaffir lime leaves) provides a truly authentic taste that resonates with Malaysian home cooking. It's a nutritious, protein-rich choice that also honors Malaysia’s commitment to fresh, seasonal produce. Perfect for lunch, this Coconut Prawn Curry is a delightful way to explore the vibrant culinary tapestry of Malaysia while staying health-conscious.
Bahan-bahan(untuk 1 medium-sized bowl with rice, suitable for Malaysian lunch)
- 200g Prawns (peeled and deveined) (udang)
- 1 cup Coconut milk (santan)
- 1 tablespoon Cooking oil (canola or sunflower)
- 1 small Onion (bawang merah, finely chopped)
- 2 cloves Garlic (bawang putih, minced)
- 1-inch piece Ginger (halia, grated)
- 1 stalk Lemongrass (serai, bruised)
- 1 teaspoon Chili powder (serbuk cili)
- 1/2 teaspoon Turmeric powder (serbuk kunyit)
- 1 teaspoon Coriander powder (serbuk ketumbar)
- 2 Kaffir lime leaves (daun limau purut, torn) - pilihan
- 1 Pandan leaf (daun pandan, tied in a knot) - pilihan
- to taste Salt (garam)
- 1/4 teaspoon Black pepper (lada hitam)
Arahan
- 1
Clean and devein prawns. Rinse under cold water and set aside.
5 minutes
Use fresh, medium-sized prawns for the best texture.
- 2
Heat oil in a non-stick pan over medium heat. Sauté onions, garlic, and ginger until fragrant and lightly golden.
3 minutes
Keep stirring to prevent burning and ensure even sautéing.
- 3
Add lemongrass, chili powder, turmeric powder, and coriander powder. Stir for 2 minutes until spices are aromatic.
2 minutes
Bruise the lemongrass to release its essential oils.
- 4
Pour in coconut milk (santan), add pandan leaf and kaffir lime leaves. Bring to a gentle simmer.
3 minutes
Simmer over low heat to avoid curdling the santan.
Kenapa hidangan ini sihat
This dish is a healthy choice because it combines lean protein with heart-healthy fats and a variety of antioxidant-rich spices and herbs. Using fresh local ingredients, reducing oil, and serving with whole grains ensures a balanced meal that supports weight management and overall wellness. The natural flavors shine through, so less salt is needed, making it suitable for those monitoring sodium intake.
Coconut Prawn Curry is packed with high-quality protein from prawns, healthy fats from santan, and essential micronutrients like vitamin B12, selenium, and omega-3. Lemongrass and ginger aid digestion and have anti-inflammatory properties, while turmeric provides antioxidants. Using minimal oil and opting for brown rice helps keep the meal lower in calories and higher in fiber. The dish is naturally gluten-free and can be adapted for various dietary needs.
Petua
- 💡Tip 1: Use fresh santan for the most authentic flavor and creamy texture.
- 💡Tip 2: Add vegetables like okra, eggplant, or tomatoes for extra nutrients and fiber.
- 💡Tip 3: For a thicker curry, let it simmer uncovered for a few extra minutes.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed to maintain the curry’s creamy consistency.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 260.0 kcal |
