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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.
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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
We don’t find the prawns reheat very well once cooked in the curry, but you could cook the sauce up until adding the prawns, then store in the fridge for up to 4 days, then just reheat and continue from adding the prawns.
Sometimes we use whole, shell-on prawns which look visually appealing and will make the curry more flavourful (we like to suck the heads!). Just increase the total weight to 800g–1kg to allow for the heads and shells.
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