Prawn and Tomato Curry

When it comes to making this dish, make sure not to over-cook the prawns as you don’t want them turn rubbery. You may shell the prawns before cooking for convenience in eating. Yet, retaining the shells will make the sauce taste better. After adding the coconut milk, you don’t need to cook it too long, just get it heat up with the sauce.

Prep time: 10 mins
Cook time: 10 mins
Yield: 2 to 3 serves

Ingredients:

• 7 (228 gm) prawns / shrimps, deveined
• salt, to taste
• freshly grated black pepper, to taste
• 2 tsp minced shallot
• 2 cloves garlic, minced
• 1 long red chilli, deseeded and slice, optional
• 2 tsp red curry paste
• 2 (230 gm) tomatoes, cut in wedges and deseeded
• ½ cup (125ml) chicken stock
• 2 tsp fish sauce
• 2 Tbsp coconut milk
• 1 spring onion, diced, for garnish

Method:

1. Trim away the sharp tips on the prawn heads. Rinse and pat dry with kitchen towels. Season with salt and pepper.
2. Heat oil in a frying pan over medium high heat. Add the prawns and cook until both sides are lightly golden, but the inside is still raw. Set aside.
3. Add a little more of oil. Saute the shallot, garlic, red chilli and red curry paste until aromatic. Add the tomatoes and stir to combine. Pour in the stock and fish sauce. Cook until the tomatoes start to be softened. Toss back the prawns. Cook until the prawns are almost cooked through. Stir in the coconut milk. Garnish with spring onion. Serve immediately.

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