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Steamed white rice topped with a portion of prawn curry and fresh coriander leaves. Shown on a blue plate with a metal spoon
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Prawn curry

Bazun hin

Steamed white rice topped with a portion of prawn curry and fresh coriander leaves. Shown on a blue plate with a metal spoon
Save recipe

25 mins
Not Too Tricky

serves 4

About the recipe

This is a firm favourite in our family, often made by Mum. It is fairly quick to cook once the curry base has been made – and this can be prepared in advance quite easily – and if you have a bag of prawns in the freezer it is a handy last-minute fix. Burmese curries don’t traditionally contain coconut but this is Mum’s special addition to the recipe and we think it adds extra depth and an almost nutty flavour. It is still delicious if you skip this, though.



Recipe From

The Rangoon Sisters Cookbook cover

The Rangoon Sisters

By Amy Chung & Emily Chung

Ingredients

6 tbsp oil (vegetable, sunflower or peanut)

3 medium onions, chopped

10 garlic cloves, peeled

½ thumb-sized piece of ginger, peeled

½ bunch of coriander stalks, finely chopped, plus some leaves to garnish

2 tsp paprika

1 tsp turmeric powder

2 tsp medium chilli powder

50g creamed coconut (use the solid block type, or 50ml coconut milk would work too)

2–3 tbsp fish sauce

600g large, raw king prawns, peeled and deveined

Method

  1. Heat the oil in a large casserole dish or wok set over a medium-high heat. Add the chopped onions and cook slowly, turning down the heat to low-medium, and stirring every 4–5 minutes until softened and starting to colour lightly and become oily – this will take at least 15 minutes (see cooking onions, page 102 of The Rangoon Sisters for more information).
  2. While the onions are cooking, crush the garlic cloves and ginger to a paste using a pestle and mortar, or blitz in a food processor.
  3. Once the onions are ready, add the crushed garlic, ginger and coriander stalks and fry for a few minutes until fragrant. Add the spices and creamed coconut, breaking it up into smaller pieces as you stir. It should melt in. Finally, add the fish sauce and the prawns and cook over a medium heat for about 5 minutes or until the prawns are cooked through.
  4. Serve hot on steamed rice and garnish with coriander leaves.

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