adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chilli & tamarind prawns
Chilli & tamarind prawns
0 Likes
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Spicy tamarind prawns for a light and fiery curry dinner!
Ingredients:
  • 1 small onion, finely chopped
  • 3 large garlic cloves, crushed
  • 1 long green chilli, seeds removed, chopped, plus extra sliced to serve
  • 2 x 400g cans chopped tomatoes
  • 375ml chicken stock
  • 24.40 gm fish sauce
  • Zest and juice of 1 small lime, plus wedges to serve
  • 1 lemongrass stalk (inner core only), finely chopped
  • 1 makrut lime leaf, finely shredded
  • 3 spring onions, thinly sliced
  • 2 tsp tamarind paste (see notes)
  • 60ml coconut milk
  • 1/2 bunch coriander, leaves finely chopped, plus extra leaves to serve
  • 1kg green prawns, peeled, deveined
  • Steamed rice, to serve
Instructions:
  • In a large deep frypan over medium heat, heat 1 tablespoon of oil. Sauté onion, garlic, and a pinch of salt until soft, about 4-5 minutes. Add chilli, tomato, stock, fish sauce, lime zest and juice, lemongrass, makrut lime leaves, spring onion, tamarind, and coconut milk. Cook for 20 minutes. Add coriander and prawns, season, and cook for another 3-4 minutes until prawns are cooked through. Enjoy!
  • Garnish the prawns with extra chili and coriander, and serve with steamed rice and lime wedges on the side for squeezing.

Similar Recipes