Malaysian Prawn Curry


Ingredients (10 portions)

Amount Measure Name
50 ml50mlSunflower oil
350 g350gKnorr Blue Dragon Laksa Curry Paste 1.1kg
150 g150gOnions diced
2 g2gCardamon, green
3 g3gCurry leaves
30 g30gKnorr Patak's Madras Paste 1.1kg 
300 g300gNew potatoes
1 l1lWater cold
800 g800gShellfish, prawns (raw)
400 ml400mlLight coconut milk
25 g25gCoriander, chopped

Our products used in this recipe


Advanced Preparation.
Prepare ingredients as above. Warm serving bowls.

1. Add the oil to a suitable pan and place over a medium heat. Add the laksa paste and cook for 1
minute until aroma is released.
2. Add the onions, cardamom, star anise and continue to cook until onions are lightly golden.
3. Add the curry leaves, curry paste and potatoes, cook for a further 4 minutes, add the water and cook
over a medium heat for 20 minutes.
4. Add the coconut milk and prawns, continue to cook for 5 minutes or until prawns are thoroughly
cooked and finish by adding a little fish bouillon paste to provide extra seasoning and flavour.
5. Serve in the warmed bowls garnish with the chopped coriander.

Service Hint
Serve with warm Pataks Naan Bread and KNORR Long Grain Rice.

Handy Hint
The prawns can be replaced with either chicken, pork or vegetables.

Healthy Hint
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced

Reference Intakes for Adults

Each Serving of Malaysian Prawn Curry contains

Reference Intakes for Adults

of an adults guideline daily amount

recipe number: 1-EN-140036 recipe code: R0036462
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr