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Tomato, prawn, lemongrass & lime leaf curry

Tomato, prawn, lemongrass & lime leaf curry

By Isabella Chirathivat
15’ Prep time
25’ Cook time
40’ Total time
163 Calories
4 Serving

Summary

Bright cherry tomatoes burst straight into the sauce to make it even more jucy and refreshing, while a spoonful of brown sugar brings out the sweetness of the prawns.
Isabella Chirathivat 0 Followers

Step by Step

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Step 1

In a food processor, for the curry paste, whizz together the chilli, garlic, turmeric, lemongrass, shallot and lime leaves with a couple of tablespoons of water until smooth. Add the tomatoes and blend again.
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Step 2

In a pan, mix together the stock and curry paste. Bring to the boil then simmer gently for 15 minutes. Add all the tomatoes. Cook for 3 minutes then add the prawns and cook for a further 5-6 minutes until they are pink and opaque. Add the fish sauce, tamarind and sugar then stir to combine. Squeeze in a little lime juice and scatter over some torn Thai basil leaves. Serve with sticky rice, if liked.

Ingredient

  • Garlic
    Garlic
    3 clove/s
  • Echalion shallot
    Echalion shallot
    1
  • Cooks’ ingredients nam pla fish sauce
    Cooks’ ingredients nam pla fish sauce
    2.5 tbsp
  • Soft brown sugar
    Soft brown sugar
    1 tbsp
  • Fresh vegetable stock
    Fresh vegetable stock
    500 mls
  • Cherry vine tomatoes
    Cherry vine tomatoes
    8
  • Red thai chilli
    Red thai chilli
    1
  • Pack cherry vine tomatoes
    Pack cherry vine tomatoes
    400 grams
  • Stalks lemongrass
    Stalks lemongrass
    2
  • Turmeric
    Turmeric
    5 grams
  • Cooks’ ingredients tamarind paste
    Cooks’ ingredients tamarind paste
    3 tbsp
  • Lime leaves
    Lime leaves
    4
  • Packs raw king prawns
    Packs raw king prawns
    150 grams

Nutrition Facts

View nutrition facts
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