Myanmar Prawn Curry

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A fragrant coastal-style curry from Myanmar built on a quick aromatic paste of turmeric, ginger, and toasted shrimp paste. Sweet tomatoes balance the savory depth while fish sauce adds a salty umami backbone that lets the prawns shine.

Nutrition Facts

Per serving (estimated)

• 305 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 12 gCarbs
• 2 gFiber
• 5 gSugar
• 30 gProtein
• 780 mgSodium
• 620 mgPotassium
• 170 mgCalcium
• 2.5 mgIron
• 22 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the curry paste

• 4 garlic cloves
• 1 inch fresh ginger, sliced
• 2 shallots, roughly chopped
• 1 tsp ground turmeric
• 1 tbsp toasted shrimp paste (ngapi)
• 2 dried red chilies, soaked

For the curry

• 3 tbsp peanut oil
• 1 large yellow onion, thinly sliced
• 2 medium tomatoes, chopped
• 1 lb (450 g) shell-on prawns, deveined
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 1/2 cup water
• 2 green bird's eye chilies, slit
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice

Directions

1. Pound or blend the garlic, ginger, shallots, turmeric, shrimp paste, and soaked dried chilies into a coarse paste, adding a splash of water if needed.
2. Heat the peanut oil in a heavy skillet over medium heat and fry the paste for 2-3 minutes until fragrant and slightly darkened.
3. Add the sliced onion and cook for 4-5 minutes until softened and translucent, stirring to coat in the paste.
4. Stir in the chopped tomatoes and cook for 3-4 minutes until they break down into a thick, jammy sauce.
5. Add the prawns, fish sauce, and palm sugar, then pour in the water. Toss to coat and simmer for 3-4 minutes, just until the prawns turn pink and curl.
6. Squeeze in the lime juice, scatter the slit green chilies and cilantro over the top, and remove from heat.
7. Rest the curry for 2 minutes so the flavors settle, then serve immediately with steamed jasmine rice.
8. For the deepest flavor, toast the shrimp paste in a dry pan for 30 seconds before blending to intensify its savoriness.

Cook’s Notes

• Leave the shells on the prawns for a richer broth and more flavor during the brief simmer.
• Adjust the green chilies up or down to suit your heat preference; Burmese coastal curries are typically medium-spiced.
• Serve with fluffy steamed jasmine rice or rice noodles to soak up the bright, savory sauce.
• Do not overcook the prawns or they will turn rubbery; they need only 3-4 minutes once added to the simmering sauce.
• Use palm sugar if available for an authentic depth; brown sugar works in a pinch.

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