Nyonya Mixed Vegetables Prawn Curry

I made this curry for our family during Chap Goh Meh dinner. The portion shared below is half of what I cooked so it won't be too much. This portion size should be good to serve 5 to 6 persons if you have other dishes to accompany the meal. Whenever I cook curry, the rice will always be eaten rather quickly so it might be a good idea to make a little more rice to go with the curry!

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Nyonya Mixed Vegetables Prawn Curry Recipe

Yields: 5 servings

INGREDIENTS:

Spice Paste (to be finely ground):-

60g (6) shallots, peeled

2 cloves garlic

2 lemongrass

1 knobs (18g) fresh turmeric

30g galangal (lengkuas)

5 (5g) dried chillies, soak in water for an hour

3 candlenuts

Curry Gravy:-

3 tbsp cup cooking oil

300 ml/g fresh coconut milk (depend how creamy you prefer)

4 kaffir lime leaves (crush with hand)

2 springs curry leaves

10 big prawns

1 cardamom

800 ml/g or more chicken broth / stock

Seasoning:-

2 tbsp fish sauce or to taste

Salt to taste

Brown sugar to taste

20 - 30 g asam jawa (depend how sourness you prefer), diluted with 1/4 cup water

150g chinese cabbage, cut into desired size

1 medium size egg plant, cut into cube at desired size

150g long beans, cut into 1 1/2” long

150 ladies fingers

METHOD:

Blend the spice ingredients in a food processor until fine and set aside.
Bring a pot of water to boil, blanch the vegetables separately. Keep aside.
In a big pot, heat cooking oil and fry the spice paste, curry and kafir lime leaves till aromatic or fragrant.
Add in coconut milk then chicken stock. Bring the curry to boil, lower the heat and let the gravy simmer for few minutes.
Blanch the prawns in boiling curry for approximately 2 minutes or until cooked through. Remove the prawn and keep aside.
Add the seasoning to the desired of flavour.
Lastly add in all the blanched vegetables and prawns. Remove from heat and let the vegetable soak in curry for sometimes before serving.