King prawn and tomato curry

Mobile version Print

By: Luke Nguyen From: Luke Nguyen's Greater Mekong

On TV Tonight

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Istanbul
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Amalfi Coast
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 2.83 / 5 (35 votes)

Prep time:
20 min, plus soaking and marinading
Cook time:
35 min

Try Luke Nguyen’s quick recipe for a beautifully fragrant prawn curry with fresh and sweet tomatoes


1. Coat the prawns with pinch of turmeric, salt and fish sauce and marinate for 10 minutes.

2. Pound the shallots, garlic, galangal and chilli in a mortar and pestle into a fine paste. Heat peanut oil in a wok or saucepan and add the paste and turmeric powder then sauté on low heat for 15 minutes until slightly caramelized.

3. Mix in tomatoes, water, sugar, paprika & fish sauce, then allow to simmer for 10 minutes or until sauce is thick.

4. Add prawns and cook for 2-3 minutes per side. Garnish with chopped coriander and serve.


Tips and suggestions

Leaving the heads and tails on the prawns really adds to the overall flavour of this dish.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register