King prawn & tomato curry recipe
This recipe for king prawn and tomato curry takes it's inspiration from the cuisine of Myanmar, and is taken from the book From China To Vietnam by Luke Nguyen
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Mortar and pestle
- Food processor
- Wok
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving bowl
Ingredients
- 8 raw jumbo king prawns (leaving the head and tail intact if you like)
- a large pinch ground turmeric
- 1 tbsp fish sauce
- 4 ripe tomatoes diced
- 1 tsp sugar
- ½ tsp sweet paprika
- to garnish coriander leaves
- 5 red Asian shallots roughly chopped
- 3 garlic cloves peeled
- 4 cm piece galangal peeled and sliced
- 3 dried chillies then drained
- 4 tbsp peanut (groundnut) oil
- 2 tsp ground turmeric
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