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Name of Event

Myanmar ( Burma) National Day

Cuisine From



Spicy prawn curry with Indian and Thai influences.


Yield 4-6 with rice
Preparation time 10 minutes
Cooking time 20 mins
Main Ingredient Prawns


  • 1/2 kg. medium green prawns, peeled and deveined (can leave heads on for a more traditional flavor)
  • 5 garlic cloves, coarsely chopped
  • 2 tsp fish sauce
  • 1 1/2 tsp curry powder of choice
  • 1 1/2 tsp turmeric powder
  • 1/2 tsp freshly ground black pepper
  • 2 tsp paprika (sweet or hot depending on how hot you want the curry)
  • 3 tbs vegetable oil
  • 1 tbs freshly grated ginger 
  • 1 medium onion, coarsely chopped
  • 1 tsp prepared chile paste, such as sambal oelek ((Indonesian hot chile paste available most Asian grocers)
  • 1 tbs chopped cilantro/coriander, plus a few extra sprigs for garnish


  1. Mix 1/2 of the the garlic, fish sauce, curry powder, turmeric, and black pepper in a large bowl. Add the prawns  and set aside to marinate for 10 minutes.
  2. Heat oil in a medium nonstick pan or wok until it starts to shimmer (medium heat). Add the remaining garlic and ginger and cook and stir until fragrant, about 45 seconds.
  3. Add the onion and stir fry until soft and translucent, about 3 to 4 minutes. Add the paprika and chile paste and stir until the onion is evenly coated.
  4. Add the prawns and incease the heat to medium high and cook until just opaque, about 3 minutes, turning the prawns  once. Continue to stir  fry until the shrimp are fully cooked . It is best to slightly undercook the prawns as they will continue to cook when the heat is turned off.
  5. Sprinkle with chopped cilantro/coriander and stir.
  6. Garnish with cilantro/coriander sprigs and serve with steamed rice.