Tomato, prawn, lemongrass & lime leaf curry
Waitrose and Partners

Tomato, prawn, lemongrass & lime leaf curry

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. 

    • Serves4
    • CourseMain meal
    • Prepare15 mins
    • Cook25 mins
    • Total time40 mins


    • 500ml fresh vegetable stock
    • 400g pack cherry vine tomatoes, 1/2 cut in half
    • 2 x 150g packs raw king prawns
    • 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