Aromatic Burmese Prawn Curry with Tamarind and Ginger
A Zesty and Spicy Delight
Dive into the lush flavors of Burmese cuisine with this aromatic prawn curry, perfectly balanced with the tang of tamarind and the warmth of fresh ginger.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Marinade
For the Curry Paste
For the Curry
For the Garnish
Preparation
Marinating the Prawns
Combine marinade
In a bowl, combine tamarind paste, soy sauce, minced garlic, and grated ginger.
Marinate prawns
Add the prawns and toss well to coat them in the marinade.
Refrigerate
Cover and refrigerate for at least 30 minutes.
Preparing the Curry Paste
Heat oil
Heat vegetable oil in a large pan over medium heat.
Sauté onions
Add chopped onions and sauté until golden brown.
Add ginger and garlic
Stir in grated ginger and minced garlic, and cook until fragrant.
⚠ Do not let the garlic and ginger burn, as this will make the curry bitter. 💡 Use fresh ginger and garlic for the best aromatic profile.
Add spices
Add turmeric, chili powder, and coriander powder; stir well.
Mix in fish sauce
Mix in the fish sauce and cook for an additional 2 minutes.
Cooking Process
Making the Curry Base
Pour coconut milk and fish stock into the curry paste; bring to a simmer.
Cooking the Prawns
Add marinated prawns to the simmering curry base; cook until prawns are pink and slightly curled.
Balancing Flavors
Stir in palm sugar, adjust salt to taste, and finish with a splash of lime juice.
Plating & Serving
Aromatic Burmese Prawn Curry with Tamarind and Ginger
Aromatic Burmese Prawn Curry with Tamarind and Ginger
Serving
Serve your Burmese Prawn Curry in deep bowls to keep the warmth, with a drizzle of coconut milk on top for an enhanced creamy texture.