Prawn Curry Paste

The most aromatic curry - Easiest to use curry paste combining freshly-ground spices with a complex seafood base. The fragrant curry leaves create an aromatic, clinging gravy that envelops every piece of prawn, making it irresistible!

Cuisine: Malaysian

Attributes: Savory, fragrant, rich, Gluten Free

Best Served: Add cream to create a curry, add any meat or veg

Best kept: Refrigerate after opening

Delivered: Ready to eat

Portion: 250mL

About Kopi Thyme:

Sara and Tao Yee left their jobs in the biotech and food science industries to launch Kopi Thyme. "Kopitiam" is a type of traditional coffee shop in Southeast Asia, where their grandparents first shared the passion for food over coffee and breakfast. Now Sara and Tao Yee are sharing with the world the same powerfully flavourful food of Southeast Asia.

Ingredients:

Onion, water, canola oil, lemongrass, chilli, pepper, sugars (sugar), salt, distilled vinegar, fermented dried shrimp, mushroom, mushroom extract, yeast extract, spices, chilli powder, curry leaves.

Note: Maybe prepared in facilities that also process common allergents like nuts, seeds, seafood, etc.

Cooking instructions:

How to make Prawn Curry traditionally: 

Ready in 20 minutes, serves 2-4

Recommended ingredients for this dish: shrimp 450g-550g, 1 sliced onion 

Garnish: Green onion, chilli

Heat 250 mL Prawn Curry paste on medium heat for 1 minute.  Add 350 mL evaporated milk and 400 mL water and cook for 8-12 minutes on medium-high heat.

Serve with rice, fried noodles or fried mantao.

Other ways to use:

Pasta, stir fry, dip, bake/grill (seafood) and marinade.