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

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. 

0 out of 5 stars(0) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  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.

  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.


Typical values per serving when made using specific products in recipe


690kJ/ 163kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet