Bazun Hin (Tomato Prawn Curry)

Bazun Hin (Tomato Prawn Curry)

By: Sammy Jones

A fast and tasty primary meal, abundant in flavour and spice with a velvety tomato curry base.

Ingredients

• 450g medium-sized prawns, peeled & deveined with the tail on
• 400g tins tomatoes, crushed
• 60mL coconut milk
• 1 onion, carefully sliced
• 3 tablespoon sesame or peanut oil
• 2 tablespoon 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 tablespoon coriander, sliced to serve
• Salt, to taste
• Cooked coconut rice, to serve

Method

• Heat sesame oil in a wok or big frying pan over a medium-high heat. Add onion, garlic and ginger and brown for 2 minutes or till aromatic.
• Add the staying spices and integrate for 1-2 minutes or upuntil the onions are layered well. Reduce to a medium heat.
• Add in tomatoes, coconut milk and fish sauce and stir well.
• Simmer over a medium heat and include prawns. Cook prawns for 2 minutes each side or upuntil nontransparent. Remove from heat and season with salt to taste.
• Serve with rice and coriander.
• Tip: Use tail-off prawns if chosen. If utilizing tail-off prawns, boost amount by a handful.