Mystery exotic prawn curry recipe

  • Serves 2
  • 10 mins to prepare and 10 mins to cook
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Customer recipe by Pengnye Lee
Added 87 months ago

Heat up a wok and toast the flaked almonds over medium-high heat, stirring, for 1-2 minutes or until light golden. Remove the almonds and set aside.

Heat the sunflower oil in the same wok, then put in half of the sliced garlic. Fry for 2 minutes or until the garlic is golden. Remove the fried garlic and put aside. Using the same oil, fry the remaining garlic and lemongrass in the wok until the aroma is released. Add the shrimp paste and chillies, fry for 30 seconds – 1 minute.

Add the king prawns, coconut milk and tamarind juice. Cook for not more than 3 minutes. Add in curry leaves and season with pinch of salt, sugar, fish sauce and pepper. Before serving, sprinkle the fried garlic and almonds on the dish and garnish it with a lime wedge.

Tip: This dish is best to serve with plain rice.

Adjust the quantity of chillies according to your tolerance to heat/spicy taste.

If you like sourer taste, add more fresh lime juice (from the garnish) to the dish. Do not overcook the prawn, if you need more time to do seasoning, get the prawn out from wok first!



Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 10g flaked almonds, toasted
  • 6 cloves garlic, thinly sliced
  • 2 stalks lemongrass, finely minced
  • 2 large red chillies, deseeded and cut into long thing strips
  • 1 cup coconut milk
  • 10g tamarind paste + 5tbsp of warm water to make tamarind juice
  • pinch of shrimp paste
  • 10 curry leaves
  • 2tbsp sunflower oil
  • 250g king prawns, raw
  • pinch of salt
  • pinch of sugar
  • ½tbsp fish sauce
  • lime wedge, to garnish

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