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Bazun Hin (Tomato Prawn Curry)

Bazun Hin (Tomato Prawn Curry)

By: Sammy Jones

A quick and delicious main meal, rich in flavour and spice with a creamy tomato curry base.



Prep time

Cook time



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


  • Heat sesame oil in a wok or large frying pan over a medium-high heat. Add onion, garlic and ginger and brown for 2 mins or until fragrant.
  • Add the remaining spices and combine for 1-2 mins or until the onions are coated well. Reduce to a medium heat.
  • Add in tomatoes, coconut milk and fish sauce and stir well.
  • Simmer over a medium heat and add prawns. Cook prawns for 2 mins each side or until opaque. Remove from heat and season with salt to taste.
  • Serve with rice and coriander.
  • Tip: Use tail-off prawns if preferred. If using tail-off prawns, increase quantity by a handful.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Sammy Jones

Sammy Jones

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