Prawn and Cabbage Curry Recipe

Ingredients :

375g (3/4 lb) Chinese cabbage, or white cabbage

6 shallots, finely chopped

1 clove garlic, finely chopped

2 tbsp oil

250g (1/2 lb) peeled raw prawns

1 tsp turmeric powder

2 tsp salt

3/4 cup thin coconut milk

3/4 cup thick coconut milk

Method :

Chop cabbage roughly, discarding centre stalk. Rinse in cold water and shake dry. Heat oil in a large saucepan or wok and fry shallots and garlic until soft but not colored. Add cabbage and prawns to the pan and saute for 3 minutes, stirring frequently.

Stir in turmeric and salt, then pour on thin coconut milk and bring almost to the boil. Add thick coconut milk, turn down heat and simmer for about 4 minutes. Cabbage should still be slightly crisp.

This is a very mild curry. Sprinkle on 1-2 tsp chili powder for a slightly hotter taste. Halved hard-boiled eggs may bee added when curry is almost done.

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