Burmese Prawn Curry Recipe
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http://www.chow.com/assets/2009/02/prawncurry_290.20091105010958.jpg

INGREDIENTS
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1 pound medium prawns, peeled and deveined
5 garlic cloves, coarsely chopped
2 teaspoons fish sauce
1 1/2 teaspoons Madras curry powder
1 1/2 teaspoons turmeric powder
1/2 teaspoon black pepper
3 tablespoons vegetable oil
1 tablespoon freshly grated ginger (from a 1-inch piece)
1 medium onion, coarsely chopped
2 teaspoons paprika
1 teaspoon prepared chile paste, such as sambal oelek
1 tablespoon chopped cilantro, plus a few extra sprigs for garnish
Coconut Rice for serving

INSTRUCTIONS
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Combine prawns, 1/2 the garlic, the fish sauce, curry powder, turmeric, and black pepper in a large bowl and set aside to marinate for 10 minutes.

Heat the oil in a medium nonstick skillet over medium heat until it starts to shimmer. Add the remaining garlic and the ginger and cook and stir until fragrant, about 45 seconds. Add the onion and cook and stir until soft and translucent, about 3 to 4 minutes. Add the paprika and chile paste and stir until the onion is evenly coated.

Add the prawns and arrange them in one layer on the bottom of the skillet. Raise the heat to medium high and cook until just opaque, about 3 minutes, turning the shrimp over halfway through. Then stir until the shrimp are fully cooked (cut into a piece for a peek). Sprinkle with chopped cilantro and stir with a couple more flourishes.

Garnish with cilantro sprigs and serve with Coconut Rice and a vegetable side dish.
Source(s):
http://www.chow.com/recipes/14355

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Here are the steps to make Coconut prawn curry.

-quote-

"Coconut prawn curry
By: Sanjay Dwivedi From: Grigson

Ingredients

* 4 tbsp vegetable oil
* 2 cm cinnamon sticks, split
* cardamom pods, split
* 2 tsp Mustard seeds
* 2 green chillies
* 2 clove Garlic, peeled and chopped
* 1 cm knob of Ginger, chopped
* 8 curry leaves
* 4 Shallots, peeled and chopped
* 2 tsp Turmeric
* 1 tsp ground Cumin
* 1 tsp ground Coriander
* 2 tbsp tomato purée
* 400ml coconut milk
* 24 raw tiger Prawns
* 2 steamed rice, to serve

Method

1. Heat the oil in a pan and add the cinnamon, cardamom and mustard seed.
2. Add the chillies, garlic and ginger and cook for 1 minute.
3. Add the curry leaves and continue to cook for a further minute.
4. Add the shallots and ground spices and cook for 1 minute more.
5. Add 4 tablespoons of water and the tomato purée, followed by the coconut milk. Simmer for 5-10 minutes and then taste for seasoning.
6. Add the prawns and cook for 2 minutes.
7. Serve immediately with steamed rice."

-end of quote-
Source(s):
http://uktv.co.uk/food/recipe/aid/516020

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You will find the recipe at bbcgoodfood.com.
----quote----
Ingredients:

* 2 onions , sliced
* thumb-size piece fresh root ginger , grated
* 4 garlic cloves , crushed
* 2 tbsp sunflower oil
* ½ tsp turmeric
* 1 tbsp ground coriander
* 400ml can chopped tomatoes in rich juice
* 100g creamed coconut , chopped
* 1 tbsp mango chutney
* 1 green chilli , halved, deseeded and sliced at an angle
* 3 x 200g bags large, raw, peeled prawn , thawed if frozen, drained
* handful chopped coriander
* juice 1 lemon

Method:
1. Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
2.Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
3.Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving
---end of quote----
Source(s):
http://www.bbcgoodfood.com/recipes/5084/prawn-and-coconut-curry

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easy, add a dash of curry, coconut and a dvd of District 9
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