Burmese Shrimp Curry (Prawns)

Ingredients

• about 680 g Shrimp
• 1 can Coconut Milk
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Tomato Paste
• 1 tsp Turmeric Powder
• 0.5 tsp Chili Powder
• 2 tbsp Fish Sauce
• 1 tbsp Lime Juice
• 2 tbsp Vegetable Oil
• 2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and devein the shrimp.
2. 2Chop the onion, garlic, and ginger.
3. 3Heat the vegetable oil in a large skillet or wok over medium heat.
4. 4Add the chopped onion and sauté until softened, about 5 minutes.
5. 5Add the garlic and ginger and cook for another minute until fragrant.
6. 6Stir in the tomato paste, turmeric powder, and chili powder. Cook for 1 minute.
7. 7Add the shrimp and stir to coat with the spice mixture.
8. 8Pour in the coconut milk and fish sauce. Bring to a simmer.
9. 9Cover and simmer for 5-7 minutes, or until the shrimp is cooked through.
10. 10Stir in the lime juice and garnish with fresh cilantro before serving.
11. 11Serve hot with rice.

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