| Prep: 30 mins | Cook: 45 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 292 | 18g | 11g | 9g |
| sugars | fibre | protein | salt |
| 6g | 3g | 26g | 1.48g |
As a native New Yorker, I am fond of unique and diverse tastes. This love for eclectic flavors led me to my newfound love for this savoury pot of gold, the exquisite Prawn and Keluak Curry. At first, it may seem foreign to my fellow New Yorkers, but once accustomed to its flavor, it wouldn’t feel far removed from the vibrant city’s myriad of culinary offerings. One might even say it perfectly encapsulates the diverse melting pot that is the Big Apple.
It’s a riot of flavors, contrasting yet harmoniously combined. The funkiness of the Keluak nuts, the succulence of the prawns, the creaminess of the coconut milk, and the delicate balance of the spices – it’s an elegant dance of sweet, savory, and tangy notes.
When East meets West
If you have never ventured past the standardized curry perspective, our Prawn and Keluak Curry might seem out of the ordinary. But trust me, once you’ve tasted it, it’s hard to go back. It can hold its own against other global dishes such as bouillabaisse or gumbo, that marry seafood with unique spices – and if you’re a fan of those, you’ll undoubtedly find this recipe irresistible.
Culinary Adventure with Health Benefits
Apart from the gastronomic thrill, I love this recipe for its health benefits too. The prawns are an excellent source of protein, the keluak nuts are high in antioxidants, and the coconut milk is jam-packed with healthy fats. Let’s not forget the indispensable spice paste that includes garlic, turmeric, ginger, and red chilies – a combination that offers a host of benefits, from antioxidant properties, anti-inflammatory effects, to warming the heart with spiciness. You can read more about the health benefits of these spices here.
Perfect Pairings
While this recipe is a meal in itself, it also pairs beautifully with other dishes if you prefer to turn it into a gastronomic feast. I highly recommend it with a side of jasmine rice to absorb the rich curry or a refreshing green salad to balance out the creaminess.
Try it out – let the Prawn and Keluak Curry transport you to a world filled with exotic flavors. After all, why not let our kitchen adventures mirror the dynamism that makes New York, the city we love, truly one-of-a-kind?
What You’ll Need
- 2 lbs large prawns, peeled and deveined
- 12 ripe Keluak nuts, soaked, cracked and pulp extracted
- 2 large tomatoes, chopped
- 2 cups coconut milk
- 2 turmeric leaves
- 3 lemongrass stalks, crushed
- 6 kaffir lime leaves
- 1 teaspoon tamarind paste
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 1 cup water
- Spice paste:
- 6 shallots, peeled
- 4 cloves garlic, peeled
- 3 large red chilies
- 2 inch ginger, peeled
- 2 inch turmeric, peeled
- 2 inch galangal, peeled
Method
Step One
Blend the shallots, garlic, red chillies, ginger, turmeric, and galangal into a smooth paste in a food processor.
Step Two
Heat the vegetable oil in a large pot on medium heat. Add the spice paste and sauté until it becomes fragrant and the oil separates from the paste.
Step Three
Add the Keluak pulp, tomatoes, lemongrass stalks, turmeric leaves, kaffir lime leaves, tamarind paste, sugar, salt and mix well. Cook for about 5 minutes until the tomatoes soften.
Step Four
Pour in the coconut milk and water, stir well. Bring the mixture to a boil.
Step Five
Once the mixture is boiling, add the prawns. Lower the heat to a simmer and cook until the prawns turn pink, about 5 minutes.
Step Six
Check the seasoning and adjust with more salt or sugar if required. Discard the lemongrass stalks, turmeric leaves, and kaffir lime leaves before serving.
Step Seven
Serve the Prawn and Keluak Curry over steamed rice for a satisfying and flavorful meal. Enjoy while it’s hot!
