Aromatic prawn curry with pineapple, sugar snap peas, tomatoes, bean sprouts, tamarind paste, palm sugar and thai basil.
This curry is only as good as the stock used to prepare it. It needs to be very fragrant, cooked with carrots, to give a bit of a sweet taste. It shouldn’t take longer than 30 minutes to prepare this curry, it’s really easy and the curry is very tasty and aromatic, with sweet and sour flavours, thanks to the tamarind paste and palm sugar.
We served the curry with plenty of fresh, chopped herbs; we used thai basil and coriander, but it’s worth trying to add a spoon of fresh mint. It taste’s great when accompanied by jasmine rice or a naan bread. Enjoy!
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- 300 g raw king prawns (shelled)
- 200 g sugar snap peas
- 1/2 fresh pineapple, cored and diced
- 2 large tomatoes, peeled, seeds removed and chopped
- 500 ml vegetable stock
- 1 lemongrass stem, finely sliced
- 1 red chilli, seed removed, diced
- 2 kaffir lime leaves
- 2 tbsp tamarind paste
- 2 tbsp fish sauce (nam pla)
- 2 tbsp fresh lime juice
- 3 tbsp palm sugar
- 1 bunch thai basil, chopped
- 1 bunch coriander, chopped
- 100 g bean sprouts
- 2 spring onions, finely sliced
- Pour the stock into a large pan, add the tamarind paste, lemongrass, kaffir lime leaves, chilli, fish sauce and palm sugar. Bring the stock to boil, reduce the heat and simmer for 10 minutes.
- Add the sugar snap and tomatoes and simmer for 5 more minutes until tomatoes are soft.
- Add the prawns and pineapple and cook for 5 minutes over a medium - high heat until the prawns are cooked throughout.
- Add the lime juice, remove and discard kaffir lime leaves, stir in the basil and coriander, divide among serving bowls and serve with beans sprouts on top, sprinkled with sliced spring onions.
Nutrition per 1 portion*
*all values estimated, depend on products used
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