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.
Nutritional
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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