Ingredients
Method
- Bring a large saucepan of water to the boil.
- Add the tomatoes and simmer for 1–2 minutes until the skins split.
- Drain and run under cold water.
- Peel and discard the skins, then roughly chop the tomatoes and set aside.
- Heat the oil in a large, deep frying pan over a low heat.
- Add the shallots and fry for 5 minutes, or until soft.
- Stir in the ginger and garlic and cook for 10 seconds.
- Add the curry paste and tomato purée.
- Stir in the chopped tomatoes, lime leaves and lemongrass.
- Cover with a lid and bring to the boil.
- Reduce the heat and simmer for 10–12 minutes, or until the tomatoes are soft and breaking down.
- Remove the lid and boil to reduce the curry slightly into a thick sauce.
- Stir in the sugar, fish sauce and lime juice.
- Add the prawns, season with salt and freshly ground black pepper, and cook for 5 minutes, or until the prawns are pink and cooked through.
- Stir in the spinach and cook for 1 minute, or until wilted.
- Serve immediately with steamed rice.
Nutrition
Notes
Don't boil the tomatoes for too long; you just want the skins to split, making them easy to peel. Overcooking them here will make the final texture less appealing.
Take care not to overcook the prawns in this step. They turn pink and opaque quite quickly, and cooking them for too long will make them tough and rubbery.
Take care not to overcook the prawns in this step. They turn pink and opaque quite quickly, and cooking them for too long will make them tough and rubbery.