Burmese Shrimp Curry

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

Good-quality, large shrimp have plenty of flavor, but do buy raw shrimp. You will know they are cooked when they turn pink. The spices in this dish add just the right amount of color and flavor.

It is another easy, yet impressive curry. Serve with either plain or dill rice.


  • 1 lb 4 oz/550 g large raw shrimp, shelled and deveined


Put the shrimp into a bowl with the soy sauce, fish sauce, turmeric, and a little salt, then mix well together and let stand in the refrigerator for 30 minutes.

Heat a little vegetable oil in a skillet and cook the onion, garlic, and chili powder for a couple of minutes.

Next, add the shrimp, fresh chile, ginger, tomatoes, and chopped cilantro and cook for 5 minutes.