Bazun Hin (Tomato Prawn Curry)
By: Sammy Jones
A quick and delicious main meal, rich in flavour and spice with a creamy tomato curry base.
Ingredients
450g medium-sized prawns, peeled & deveined with the tail on
400g tins tomatoes, crushed
60mL coconut milk
1 onion, finely sliced
3 tbsp sesame or peanut oil
2 tbsp garlic, minced
2 tsp ginger, minced
2 tsp fish sauce
1 tsp paprika powder
1 tsp turmeric powder
1-1½ tsp chili powder
2-3 tbsp coriander, chopped to serve
Salt, to taste
Cooked coconut rice, to serve
Method
Heat sesame oil in a wok or large frying pan over a medium-high heat. Add onion, garlic and ginger and brown for 2 mins or until fragrant.
Add the remaining spices and combine for 1-2 mins or until the onions are coated well. Reduce to a medium heat.
Add in tomatoes, coconut milk and fish sauce and stir well.
Simmer over a medium heat and add prawns. Cook prawns for 2 mins each side or until opaque. Remove from heat and season with salt to taste.
Serve with rice and coriander.
Tip: Use tail-off prawns if preferred. If using tail-off prawns, increase quantity by a handful.
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