Taken from the new cookbook, The Rangoon Sisters, this is Burmese cooking at its finest!

Serves: 4
Cooking time: 30min

1. Heat the oil in a large casserole dish or wok set over a medium high heat. Add the chopped onions and cook slowly, turning down the heat to low-medium, and stirring every 4–5min until softened and starting to colour lightly and become oily – this will take at least 15min.
2. While the onions are cooking, crush the garlic cloves and ginger to a paste using a pestle and mortar, or blitz in a food processor.
3. Once the onions are ready, add the crushed garlic, ginger and coriander stalks and fry for a few minutes until fragrant. Add the spices and creamed coconut, breaking it up into smaller pieces as you stir. It should melt in. Finally, add the fish sauce and the prawns and cook over a medium heat for about 5min or until the prawns are cooked through.
4. Serve hot on steamed rice and garnish with coriander leaves.

Cook’s tip: Sometimes we use whole, shell-on prawns which look visually appealing and will make the curry more flavourful. Just increase the total weight to 800g–1kg to allow for the heads and shells.