King prawn and fresh tomato curry
A fragrant prawn curry with fresh tomatoes lemongrass and spinach, simmered into a rich, vibrant sauce and served with rice.
Updated : 30 December, 2025
Easy
About 20 min.
Ingredients
900 grams
Tomato
2 tablespoon
Sunflower oil
3
Shallots
piece
Ginger
2 clove
Garlic
2 tablespoon
Curry paste
1 tablespoon
Tomato purée
1
Lemongrass
pinch
Sugar
1 teaspoon
Fish sauce
650 grams
King prawns
150 grams
Spinach
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Bring a large saucepan of water to the boil. Add the tomatoes and simmer for 1-2 minutes, until the skins split. Drain, then run under cold water. Peel off and discard the skins, roughly chop the tomatoes and set aside.
Step 2
Heat the oil in a large, deep frying pan over a low heat. Add the chopped shallots and cook gently for about 5 minutes, until softened. Stir in the grated ginger and garlic and cook for a further 10 seconds until fragrant.
Step 3
Add the curry paste and tomato purée, stirring well. Tip in the chopped tomatoes and lemongrass. Cover with a lid and bring to the boil, then reduce the heat and simmer for 10-12 minutes, until the tomatoes are very soft and breaking down.
Step 4
Remove the lid and boil the curry to reduce it slightly, creating a thickened sauce. Stir in the sugar, fish sauce and lime juice. Add the prawns, season with salt and freshly ground black pepper, and cook for about 5 minutes, until the prawns turn pink and are cooked through.
Step 5
Stir through the spinach and cook for 1 minute, just until wilted.
Step 6
Serve straight away with boiled rice.
Author note
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