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King prawn and tomato curry
Serves 4 Starters and mains
Ingredients
- 8 raw jumbo king prawns, peeled and deveined
- 1 large pinch of ground turmeric
- 1tbsp fish sauce
- 4 ripe tomatoes, sliced
- 1tsp sugar
- ½tsp sweet paprika
- coriander leaves, to garnish
For the spice paste
- 5 red shallots
- 3 garlic cloves, roughly chopped
- 4cm fresh galangal, peeled and sliced
- 3 dried chillies, soaked in hot water for 10 minutes, then drained
- 60ml peanut oil
- 2tsp ground turmeric
Method
Coat the prawns with the turmeric, a large pinch of sea salt and 2tsp of the fish sauce. Leave to marinate for 10 minutes.
To make the spice paste, pound the shallot, garlic, galangal and chillies into a fine paste using a pestle and mortar, or in a food processor.
Heat the peanut oil in a wok or saucepan over a very low heat. Add the spice paste and turmeric and sauté for 15 minutes, or until slightly caramelised. Stir in the tomatoes, sugar, paprika, remaining fish sauce and 125ml of water. Simmer for 10 minutes, or until the sauce is thick and the tomatoes have broken down.
Add the prawns and cook for 2 minutes on each side. Garnish with coriander and serve.
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