Burmese prawn curry recipe

Dinner tonight, May 22, 2015
Dinner tonight , February 5, 2014
One of my favourite dishes to make ! Serve with steamy hot coconut rice
4 servings

  • 500 g Medium Prawns, peeled and deveined ( 1000 g frozen )
  • 5 Garlic Cloves, coarsely chopped
  • 2 teaspoons Fish Sauce
  • 1 ½ tsp Madras Curry Powder
  • 1 ½ tsp Turmeric Powder (Gurkemeje)
  • ½ teaspoon Black Pepper
  • 3 tablespoons Vegetable Oil
  • 1 tablespoon Freshly Grated Ginger (From A 1-Inch Piece)
  • 1 medium Onion, coarsely chopped
  • 2 teaspoons Paprika
  • 1 teaspoon Prepared Chile Paste, such as sambal oelek
  • 1 tablespoon Chopped coriander, plus a few extra sprigs for garnish
  • Coconut Rice For Serving

Combine prawns, ½ the garlic, the fish sauce, curry powder, turmeric, and black pepper in a large bowl and set aside to marinate for 10 minutes.

Heat the oil in a medium nonstick skillet over medium heat until it starts to shimmer.

Add the remaining garlic and the ginger and cook and stir until fragrant, about 45 seconds.

Add the onion and cook and stir until soft and translucent, about 3 to 4 minutes.

Add the paprika and chile paste and stir until the onion is evenly coated.

Add the prawns and arrange them in one layer on the bottom of the skillet.

Raise the heat to medium high and cook until just opaque,

about 3 minutes, turning the shrimp over halfway through.

Then stir until the shrimp are fully cooked (cut into a piece for a peek).

Sprinkle with chopped cilantro and stir with a couple more flourishes. Garnish with cilantro sprigs and serve with Coconut Rice and a vegetable side dish.

Nutritional notes:
Calories per serving 326

Conversion calculator
blog comments powered by Disqus