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!
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