Writer Sandra Scott brought back this recipe from a cooking class that she and husband John took at the InterContinental Hua Hin Hotel in Thailand. Follow the directions below to make the iconic Goong Makham, also known as Prawns with Tamarind Sauce.

A plate of Goong Makham from Thailand.

Hungry for more? Learn to make Mie Goreng noodles.

Goong Makham aka Prawns in Tamarind Sauce

Editor’s Note: This delicious Thai prawn recipe calls for fish sauce, fresh lemon grass, and kaffir lime leaves. You can usually find fish sauce and lemongrass in grocery stores. You’ll likely have to purchase kaffir lime leaves in an Asian market.

Recipe Courtesy InterContinental Hua Hin Hotel

Ingredients for Goong Makham:

1 ½ tsp coriander
3 cloves of garlic
¼ tsp white pepper
1 ½ Tbsp vegetable oil
2-4 tiger prawns or 4 oz shrimp, deveined
1 TBS tamarind juice
2 ½ TBS palm sugar or brown sugar
1 TBS Fish sauce
½ tsp dark soy sauce
½ stem lemongrass, crushed
2 leaves kaffir lime, finely sliced
¼ cilantro leaves or other garnish

Method:

In a mortar, pound the coriander, garlic and white pepper to make a paste.

Heat oil over low heat in a stir fry pan. Add paste and stir fry for about two minutes until the aroma develops.

Add prawns, tamarind juice, palm sugar, fish sauce, dark soy sauce and lemongrass. Stir fry for five minutes until sauce thickens. Add kaffir lime leaves.

Transfer to serving dish and garnish with cilantro leaves.