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Tomato, prawn, lemongrass & lime leaf curry

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. 

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 500ml fresh vegetable stock
  • 400g pack cherry vine tomatoes, 1/2 cut in half
  • 2 x 150g packs raw king prawns
  • 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


  1. In a food processor, for the curry paste, whizz together the chilli, garlic, turmeric, lemongrass, shallot and lime leaves with a couple of tablespoons of water until smooth. Add the tomatoes and blend again.

  2. In a pan, mix together the stock and curry paste. Bring to the boil then simmer gently for 15 minutes. Add all the tomatoes. Cook for 3 minutes then add the prawns and cook for a further 5-6 minutes until they are pink and opaque. Add the fish sauce, tamarind and sugar then stir to combine. Squeeze in a little lime juice and scatter over some torn Thai basil leaves. Serve with sticky rice, if liked.


Typical values per serving when made using specific products in recipe


690kJ/ 163kcals



Saturated Fat












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5 out of 5 stars1 rating