Burmese prawn curry is a Myanmar-style seafood curry in which prawns simmer briefly with tomatoes, onion, garlic, ginger, and warm spices. Family and regional versions vary in their heat and richness, but this straightforward version makes a savory, tomato-based sauce that clings to the prawns and is especially good with rice.
Ingredients
- 1 lb 8 oz (680 g) raw large prawns or shrimp, peeled and deveined, thawed if frozen
- 3 tablespoons (45 ml) neutral oil, such as canola or sunflower oil
- 1 large yellow onion, finely chopped, about 8 oz (225 g)
- 4 garlic cloves, finely chopped or grated, about 15 g
- 1 tablespoon (15 g) finely grated fresh ginger
- 1 teaspoon (2 g) ground turmeric
- 1 teaspoon (4 g) paprika
- 1/4 teaspoon (0.5 g) cayenne pepper, or less to taste
- 1/4 teaspoon (0.5 g) ground black pepper
- 1 can diced tomatoes, 14.5 oz (411 g), with their juices; or 14 oz (400 g) chopped ripe fresh tomatoes
- 1 tablespoon (15 ml) fish sauce
- 1/2 cup (120 ml) water
- 1/2 teaspoon (3 g) fine salt, plus more to taste
- 1 tablespoon (15 ml) fresh lime juice
- 2 tablespoons (8 g) chopped fresh cilantro, for serving
Instructions
- Prepare the ingredients. If using frozen prawns, thaw them overnight in the refrigerator or in a sealed bag submerged in cold water, changing the water as needed; pat them dry before cooking. Chop the onion, garlic, and tomatoes if using fresh ones, and grate the ginger. Keep the prawns refrigerated until the sauce is ready. These preparations take about 20 minutes when the prawns are already thawed and peeled.
- Soften the onion, 7 minutes. Set a wide, heavy skillet or sauté pan over medium heat and add the oil. When it shimmers, add the onion and cook, stirring every minute or so, until soft and translucent with a few lightly golden edges. If it browns quickly, lower the heat; slowly softened onion creates a sweeter base without making the curry taste scorched.
- Bloom the aromatics, 2 minutes. Stir in the garlic and ginger and cook for about 1 minute, just until fragrant. Add the turmeric, paprika, cayenne, and black pepper. Stir continuously for another minute so the spices become fragrant and are coated in oil. Do not let the garlic or powdered spices turn dark, which can make the sauce bitter.
- Build and reduce the tomato sauce, 10 minutes. Add the tomatoes and their juices, fish sauce, water, and salt. Stir well, scraping up any browned onion from the pan. Bring the mixture to a gentle simmer, then cook uncovered for about 10 minutes, stirring occasionally. The tomatoes should soften and the sauce should look cohesive and slightly thickened, with a little oil visible around the edges. If using fresh tomatoes that are unusually firm, allow a few extra minutes for them to break down.
- Cook the prawns, about 4 minutes. Add the prawns and turn them through the sauce so they are mostly submerged. Simmer gently, stirring once, until opaque and firm. Check the thickest prawn with a food thermometer: seafood should reach the USDA FSIS safe minimum internal temperature of 145°F (63°C). Large prawns usually cook in about 4 minutes, but size and starting temperature affect the timing. Remove the pan from the heat as soon as they reach temperature; prolonged cooking makes them tough.
- Finish and taste, 2 minutes. Stir in the lime juice and most of the cilantro. Taste the sauce and adjust with a pinch of salt, another small squeeze of lime, or a little more cayenne if desired. Let the curry stand for 2 minutes so the sauce settles, then scatter the remaining cilantro over the top and serve hot.
Tips
- Choose prawns that cook evenly. Large prawns are easier to keep tender than very small ones, which can overcook while the sauce simmers. If using smaller shrimp, add them only when the sauce is ready and check them early. Use peeled, deveined seafood for convenience, or peel and devein shell-on prawns before starting; shells can be saved separately for stock.
- Adjust the heat carefully. Cayenne gives a clean, direct heat, while fresh green chili gives a brighter, sometimes sharper flavor. Begin with the listed amount, then add more at the end if needed. Chili strength varies, so adding all the heat before tasting can overwhelm the tomato and prawn flavors.
- Use fish sauce for depth, not a salty finish. Fish sauce adds savory character, but brands differ in saltiness. If you substitute light soy sauce, use the same amount to start and taste before adding more salt; the result will be less distinctly seafood-savory. For a fish-free alternative, use a little extra salt and a teaspoon of soy sauce, recognizing that this changes the flavor.
- Keep the sauce at a gentle simmer. A hard boil can break down the prawns and reduce the tomato sauce too quickly. If the sauce becomes thicker than you like, stir in water a tablespoon at a time. If it is thin, remove the prawns when cooked and simmer the sauce briefly before returning them to the pan.
Serving Suggestions
Serve the curry over steamed long-grain or jasmine rice so the grains can take up the tomato and spice sauce. Rice is a useful, mild companion, especially if the curry has a noticeable amount of chili. For a fuller meal, add a simple vegetable side such as sautéed greens, green beans, or cucumber salad. Keep sides lightly seasoned; the curry already brings salt, spice, and acidity.
Put lime wedges and extra cilantro on the table for anyone who wants a fresher finish. A spoonful of plain yogurt can soften the heat, although it is not essential and is not a traditional requirement for every Burmese-style version. If serving family-style, place the curry in a warm shallow bowl and spoon the sauce over the prawns rather than leaving them in a hot pan, where they can continue cooking.
Variations
Use fresh tomatoes: Ripe chopped tomatoes make a slightly brighter, more textured sauce than canned tomatoes. Choose juicy ones and simmer until they collapse. If they are out of season or quite firm, canned diced tomatoes are dependable; drain only if you want a thicker curry, and replace the drained juice with water.
Make it richer: For a fuller sauce, stir in 2 tablespoons (30 ml) coconut milk near the end. It softens the acidity and spice, but changes the curry from the tomato-forward version here. Add it after the prawns are cooked, warm gently, and avoid a vigorous boil.
Change the seafood: Firm white fish cut into bite-size pieces can replace the prawns. Add it to the simmering sauce and cook until the center reaches 145°F (63°C), checking the thickest piece with a thermometer. Pieces vary in thickness, so use temperature rather than the prawn cooking time. For a vegetarian meal, use firm tofu and simmer until hot throughout; the result is a variation rather than a seafood curry.
Adjust the aromatic base: Some home versions use more onion, more chili, or a different balance of turmeric and paprika. You can increase the onion to 1 1/2 large onions for a sweeter, thicker sauce, or omit cayenne for a milder dish. Keep the fish sauce and lime in proportion, then taste and adjust at the finish.
Storage and Reheating
Refrigerate leftover curry within 2 hours of cooking in a shallow, covered container. It keeps for 3 to 4 days in the refrigerator. The prawns will firm up as they chill, so avoid repeatedly warming and cooling the whole pan; portion leftovers before storing when possible.
Reheat only the portion you plan to eat in a small covered saucepan over low heat, stirring gently until the curry is steaming throughout and reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Add a splash of water if the sauce has thickened. A microwave also works: cover loosely, heat in short bursts, and stir between bursts for more even warming. The prawns may become firmer after reheating, so use gentle heat and do not keep them simmering.
For longer storage, freeze the curry in a freezer-safe container for up to 2 months for best quality. Thaw it in the refrigerator and reheat as above; freezing can make the prawns a little softer or less springy. Do not leave cooked seafood at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).
Frequently Asked Questions
Is Burmese prawn curry very spicy?
The recipe is moderately adjustable rather than automatically hot. The small amount of cayenne adds warmth, but you can reduce it or leave it out. Taste the finished sauce before adding more, since the heat of individual peppers and spices varies.
Can I use frozen prawns?
Yes. Thaw them safely in the refrigerator or in a sealed bag under cold water, then drain and pat them dry. Avoid adding a block of frozen prawns directly to the sauce: it lowers the temperature, releases extra water, and makes it harder to control the cooking.
Can I make the curry sauce ahead?
Yes. Make the tomato sauce through the simmering step, cool it promptly, and refrigerate it in a covered container for up to 3 days. Reheat the sauce until simmering, add the prawns, and cook them just before serving. This keeps the seafood from becoming overcooked during storage and reheating.
How do I know when the prawns are done?
They should be opaque and firm, and the thickest one should reach 145°F (63°C) on a food thermometer. Color and curl can be useful visual clues, but they are not as reliable as temperature. Remove the pan from the heat promptly once they reach the safe minimum.
What can I use instead of fish sauce?
Light soy sauce is a practical substitute in the same starting quantity, though it gives the sauce a different, less seafood-like savory note. For a fish-free option, use a teaspoon of soy sauce with a little extra salt, tasting as you go. Do not replace fish sauce with an equal amount of salt, because the flavor and concentration are different.
Why is my curry watery?
Tomatoes release different amounts of liquid, and prawns can release water as they cook. Simmer the sauce uncovered before adding the prawns until it looks slightly thickened; if it is still loose afterward, lift out the cooked prawns and reduce the sauce briefly. Returning them at the end prevents the extra simmering from making them tough.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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