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
Ingredients
- 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