This dish balances sweet, tangy, and spicy flavors in a single bowl. The prawns are seared until just tender, then simmered in a rich coconut milk base flavored with tamarind, ginger, garlic, and chili. Fragrant lemongrass jasmine rice provides a light, aromatic counterpoint, making every bite layered and satisfying.
The curry sauce clings to the prawns, delivering creamy richness with a gentle kick, while the tamarind adds a bright tang that cuts through the coconut’s sweetness. Fresh herbs and citrus finish the plate, giving it brightness and depth. It’s a bold yet balanced dish that evokes tropical seaside flavors.
Ingredients
For the prawn curry:
500g tiger prawns, peeled and deveined
1 tablespoon vegetable oil
1 small onion, finely chopped
3 cloves garlic, minced
1-inch piece fresh ginger, grated
2 tablespoons red curry paste
1 cup coconut milk
2 tablespoons tamarind paste
1 teaspoon fish sauce
1 teaspoon sugar
1 red chili, sliced (optional)
Fresh cilantro for garnish
For the lemongrass jasmine rice:
1 cup jasmine rice
1 1/4 cups water
1 stalk lemongrass, bruised and chopped
1/2 teaspoon salt
Instructions
Rinse the jasmine rice and place it in a saucepan with water, lemongrass, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove lemongrass and fluff the rice before serving. Meanwhile, heat oil in a large skillet over medium heat. Sauté onion, garlic, and ginger until fragrant, about 2–3 minutes. Add red curry paste and cook for another minute to bloom the spices. Stir in coconut milk, tamarind paste, fish sauce, and sugar, bringing the sauce to a gentle simmer.
Add the tiger prawns to the sauce and cook for 3–4 minutes until just opaque and tender. Adjust seasoning to taste. Serve the prawns and curry sauce over a bed of lemongrass jasmine rice. Garnish with sliced red chili and fresh cilantro for brightness and a touch of heat.
Tips
Do not overcook prawns—they cook quickly and become rubbery.
Adjust curry paste according to your spice tolerance.
Use fresh tamarind paste for a more vibrant, tangy flavor.
Infuse the rice with lemongrass while cooking for subtle aromatic complexity.
For extra richness, drizzle a little coconut cream over the finished curry.