Tomato, prawn, lemongrass & lime leaf curry

Name: Tomato, prawn, lemongrass & lime leaf curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 500 ml fresh vegetable stock; 400 g pack cherry vine tomatoes, 1/2 cut in half; 150 g packs raw king prawns; 2½ tbsp Cooks’ Ingredients Nam Pla Fish Sauce; 3 tbsp Cooks’ Ingredients Tamarind Paste; 1 tbsp grated palm sugar or soft brown sugar; Lime juice, to taste; Thai basil, to serve

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.

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Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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500ml fresh vegetable stock
400g pack cherry vine tomatoes, 1/2 cut in half
2 x 150g packs raw king prawns
2½ tbsp Cooks’ Ingredients Nam Pla Fish Sauce
3 tbsp Cooks’ Ingredients Tamarind Paste
1 tbsp grated palm sugar or soft brown sugar
Lime juice, to taste
Thai basil, to serve

For the curry paste

1 red Thai chilli, roughly chopped
3 clove/s garlic, roughly chopped
5g fresh turmeric, roughly chopped (or 1 tsp ground turmeric)
2 stalks lemongrass, roughly chopped
1 echalion shallot, roughly chopped
4 lime leaves (1 pack), finely shredded
8 cherry vine tomatoes, roughly chopped

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.
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.

Typical values per serving when made using specific products in recipe