Burmese Prawn Curry
272kcal
Ingredients
- 2 lbs. Large prawns, peeled and deveined
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tbsp. grated ginger
- 2 tbsp. vegetable oil
- 2 tbsp. fish sauce
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 2 tsp. ground turmeric
- 2 tsp. paprika
- 1 tsp. chili powder
- 1 can coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Measuring Spoons
- Wooden spoon or spatula
- Can opener
Method
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the diced onion and cook for 3-4 minutes until it becomes translucent.
- Add the minced garlic and grated ginger and cook for another 2-3 minutes until fragrant.
- Add the ground cumin, coriander, turmeric, paprika, and chili powder, and cook for 1-2 minutes until fragrant, stirring constantly.
- Add the prawns to the pot and cook for 2-3 minutes until they start to turn pink.
- Pour in the coconut milk and fish sauce, and stir well.
- Simmer the curry for 10-15 minutes until the prawns are fully cooked and the sauce has thickened to your liking.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve over steamed rice or noodles.
Nutrition
Serving1bowlCalories272kcalCarbohydrates6gProtein24gFat18gSaturated Fat10gCholesterol233mgSodium799mgPotassium370mgFiber2gSugar2g