This is an all-time Malaysian favourite curry. This authentic spicy yellow curry bursts with amazing flavours from its lemongrass, turmeric, shallots, garlic and tomato. The blend of coconut milk and the heat from the chilli makes the dish aromatically spicy which goes well with hot rice.
1 stalk lemongrass
8 birds eye chillies
2 garlic cloves
2 red onions
1.5cm fresh turmeric
3 long beans (cut into 5cm lengths)
1 tomato (cut into wedges)
½ cup water
1. In the mortar pestle, pound chili, onion, garlic and turmeric. Then transfer ingredients to the pot.
2. Add some water and lemongrass and cook for 5 minutes.
3. Add in coconut milk, green beans, tomato and salt. Bring this to a boil and add prawns. Boil for about 4 mins and serve hot with rice.
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