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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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
Energy | 690kJ/ 163kcals |
|---|---|
Fat | 1.9g |
Saturated Fat | 0.6g |
Carbohydrates | 17g |
Sugars | 15g |
Fibre | 3.5g |
Protein | 16g |
Salt | 3.6g |
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