• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 500g large prawns
  • 1 tbsp butter
  • 2 stalks curry leaves
  • 1 tsp chopped garlic
  • 4 bird's eye chillies, lightly smashed
  • 2 tbsp evaporated milk
  • 120ml thick coconut milk
  • Seasoning
  • ½ tsp salt
  • 1 tsp sugar
  • Dash of pepper
  • Thickening (combined)
  • 1 tsp cornflour
  • 1 tbsp water


  1. WASH prawns and trim the feelers and whiskers.
  2. Heat a little oil in a wok until hot and fry prawns for 1-2 minutes until they turn a bright red colour. Dish out and leave aside.
  3. Heat a clean wok and add butter. Fry curry leaves, garlic and chillies in the melted butter until fragrant.
  4. Add evaporated milk, coconut milk and seasoning. Cook over a low heat to a simmering boil.
  5. Return prawns to the wok and stir-fry well. Once the gravy or sauce is reduced, dish out and serve.

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