King prawn and fresh tomato curry
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4–6
This light and fragrant curry uses ripe tomatoes to create a fresh base that complements the prawns without overpowering them. Lime leaves and lemongrass add a subtle citrus lift. Ideal for a midweek dinner or a weekend treat. The tomato base can be made ahead, making it a great prep-ahead option.
Each serving of prawn curry provides 331 kcal, 42.4g protein, 12g carbohydrate (of which 11.1g sugars), 11.5g fat (of which 1.3g saturates), 4.3g fibre and 1.84g salt.
Ingredients
- 900g/2lb ripe tomatoes
- 2 tbsp sunflower oil
- 3 large banana shallots, finely chopped
- 1 large piece fresh root ginger, peeled and grated
- 2 garlic cloves, finely grated
- 2–3 tbsp Thai red curry paste
- 1 tbsp tomato purée
- 2 fresh lime leaves
- 1 lemongrass stem, bashed
- pinch caster sugar
- 1 tsp fish sauce
- ½ lime, juice only
- 650g/1lb 7oz peeled raw king prawns
- 150g/5oz baby spinach leaves
- salt and freshly ground black pepper
Method
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.
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.
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.
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.
Stir in the spinach and cook for 1 minute, or until wilted.
Serve immediately with boiled rice.
Recipe tips
The tomato base can be made up to 6 hours ahead. Reheat the sauce and add the prawns and spinach just before serving. This dish is not suitable for freezing.
