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King prawn and tomato curry

Published: June 24, 2015 at 4:07 PM

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Serves 4

A little effort

Total time: 40 mins

A star rating of 5 out of 5.1 ratingRate

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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

• 8 raw jumbo king prawns

  (leaving the head and tail intact if you like)

• a large pinch ground turmeric

• 1 tbsp fish sauce

• 4 ripe tomatoes

  diced

• 1 tsp sugar

• ½ tsp sweet paprika

• to garnish coriander leaves

• 5 red Asian shallots

  roughly chopped

• 3 garlic cloves

  peeled

• 4 cm piece galangal

  peeled and sliced

• 3 dried chillies

  then drained

• 4 tbsp   peanut (groundnut) oil

• 2 tsp ground turmeric

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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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