11617

King prawn and tomato curry

  • serves 4
  • A little effort

This recipe for king prawn and tomato curry takes it's inspiration from the cuisine of Myanmar, and is taken from the book From China To Vietnam by Luke Nguyen (£25, Hardie Grant).

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Ingredients

  • raw jumbo king prawns 8, (leaving the head and tail intact if you like)
  • ground turmeric a large pinch
  • fish sauce 1 tbsp
  • ripe tomatoes 4, diced
  • sugar 1 tsp
  • sweet paprika ½ tsp
  • coriander leaves to garnish
  • red Asian shallots 5, roughly chopped
  • garlic cloves 3, peeled
  • galangal 4 cm piece, peeled and sliced
  • dried chillies 3, then drained
  • peanut (groundnut) oil 4 tbsp  
  • ground turmeric 2 tsp

Method

  • Step 1

    Coat the prawns with the turmeric, a pinch of salt and 2 tsp of the fish sauce. Leave to marinate for 10 minutes.

  • Step 2

    To make the spice paste, pound the shallot, garlic, galangal and chillies into a fine paste using a large mortar and pestle, or in a food processor.

  • Step 3

    Heat the peanut oil in a wok or saucepan over a low heat. Add the spice paste and turmeric and fry for 15 minutes, or until slightly caramelised.

  • Step 4

    Stir in the tomatoes, sugar, paprika, remaining fish sauce and 125ml water. Simmer for 10 minutes, or until the sauce is thick and the tomatoes have broken down. Add the prawns and cook for a few minutes until cooked through. Garnish with coriander and serve with some rice.

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