Aromatic Burmese Tamarind Prawn Curry with 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
For the Curry Base
For the Curry Sauce
Fresh Coriander Topping
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
Aromatic Burmese Tamarind Prawn Curry with Fresh Coriander
Aromatic Burmese Tamarind Prawn Curry with Fresh Coriander
Serve
Serve the curry in a shallow bowl, liberally sprinkled with fresh coriander for a vibrant finish.