Aromatic Burmese Tamarind Prawn Curry with Fresh Coriander

Name: Aromatic Burmese Tamarind Prawn Curry with Fresh Coriander
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g prawns; 2 tbsp tamarind paste; 1 tsp turmeric powder; 1/2 tsp salt; 3 tbsp vegetable oil; 1 large onion; 4 cloves garlic; 2-inch piece ginger; 2 green chilies; 2 tsp fish sauce; 400ml coconut milk; 1 tsp sugar; Salt; A handful of fresh coriander

A vibrant and tangy prawn curry bursting with flavors

This Burmese-inspired dish is a delightful blend of tangy tamarind, succulent prawns, and aromatic spices, topped with fresh coriander for a refreshing finish.

1 h 10 min
4
Intermediate

Ingredients

For the Prawn Marinade

500g prawns

peeled and deveined

2 tbsp tamarind paste

1 tsp turmeric powder

1/2 tsp salt

For the Curry Base

3 tbsp vegetable oil

1 large onion

finely chopped

4 cloves garlic

minced

2-inch piece ginger

grated

2 green chilies

finely chopped

For the Curry Sauce

2 tsp fish sauce

400ml coconut milk

1 tsp sugar

Salt

to taste

Fresh Coriander Topping

A handful of fresh coriander

roughly chopped

Preparation

Marinating the Prawns

Combine Ingredients

Combine prawns with tamarind paste, turmeric powder, and salt in a bowl.

Coat Prawns

Mix well to coat the prawns evenly.

Refrigerate

Cover and let marinate in the refrigerator for 30 minutes.

Avoid overcooking the prawns during marination to prevent a rubbery texture.

Preparing the Curry Base

Heat Oil

Heat vegetable oil in a large skillet over medium heat.

Sauté Onions

Add chopped onions and sauté until translucent.

Stir Aromatics

Stir in garlic, ginger, and chilies; cook until fragrant.

Use a non-stick skillet to prevent sticking and allow even cooking.

Cooking Process

Brown the Prawns

Briefly sauté marinated prawns until they start to change color, then set aside.

Build the Flavors

Add fish sauce, coconut milk, and sugar to the curry base, stirring until well combined.

Simmer

Return prawns to the skillet and simmer gently for 5-10 minutes.

Plating & Serving