Aromatic Burmese Prawn Curry with Tamarind and Ginger

Name: Aromatic Burmese Prawn Curry with Tamarind and Ginger
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Large prawns; Tamarind paste; Soy sauce; Garlic; Ginger; Vegetable oil; Onion; Ginger; Garlic; Turmeric powder; Chili powder; Coriander powder; Fish sauce; Coconut milk; Fish stock; Palm sugar; Salt; Lime juice; Fresh coriander leaves; Sliced red chilies

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

Large prawns

500g, peeled and deveined

Tamarind paste

1 tbsp

Soy sauce

1 tbsp

Garlic

2 cloves, minced

Ginger

1 inch, grated

For the Curry Paste

Vegetable oil

2 tbsp

Onion

1 large, finely chopped

Ginger

2 inches, grated

Garlic

3 cloves, minced

Turmeric powder

1 tsp

Chili powder

2 tsp

Coriander powder

1 tsp

Fish sauce

2 tbsp

For the Curry

Coconut milk

400ml

Fish stock

1 cup

Palm sugar

1 tbsp

Salt

to taste

Lime juice

1 tbsp

For the Garnish

Fresh coriander leaves

chopped

Sliced red chilies

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.

Simmer for 20 minutes over low heat.

Cooking the Prawns

Add marinated prawns to the simmering curry base; cook until prawns are pink and slightly curled.

Cook the prawns for about 10 minutes.

Balancing Flavors

Stir in palm sugar, adjust salt to taste, and finish with a splash of lime juice.

Plating & Serving