King prawn and fresh tomato curry
This light and fragrant curry uses ripe tomatoes to create a fresh, tangy base that perfectly complements tender prawns. Infused with aromatic lime leaves, lemongrass, and ginger, each bite offers a wonderful balance of citrusy and savoury flavours. Serve warm with steamed rice to soak up every drop of the delicious sauce.
Ingredients
- Sunflower oil30 ml
- Lime leaves2 ცალი
- Lemongrass1 ცალი
- Fish sauce5 ml
Instructions
6 steps- 1
Bring a large saucepan of water to the boil. Add the tomatoes and simmer for 1-2 minutes until you see the skins have split. Drain and run under cold water. Peel and discard the skins, then roughly chop the tomatoes and set aside.
- 2
Heat the oil in a large, deep frying pan over a low heat. Add the shallots and fry for 5 minutes, or until soft. Stir in the ginger and garlic and cook for 10 seconds.
- 3
Add the curry paste and tomato purée. Stir in the chopped tomatoes, lime leaves and lemongrass. Cover with a lid and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until the tomatoes are soft and breaking down.
- 4
Remove the lid and boil to reduce the curry slightly to make a thick sauce. Stir in the sugar, fish sauce and lime juice. Add the prawns, season with salt and freshly ground black pepper, and cook for 5 minutes, or until the prawns are pink and cooked through.
- 5
Stir in the spinach and cook for 1 minute, or until wilted.
- 6
Serve immediately with boiled rice.
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
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