This is a delicious, yet light curry flavored with chili, garlic, lime leaves and lemongrass. If you want to serve this with a lighter option than rice, it would be delicious with cous cous, quinoa or spelt too.
Serves 2
INGREDIENTS
1 tablespoon sunflower oil
1 medium red onion, thinly sliced
2 garlic cloves
½ red chili, deseeded and thinly sliced
1 inch fresh ginger, peeled and grated
2 teaspoons medium curry powder or paste
2 teaspoons Taste #5 Umami Bomb
½lb raw, peeled prawns (shrimp)
1 lb cherry tomatoes, halved
4 kaffir lime leaves, very thinly sliced
1 stalk of fresh lemongrass
1 teaspoon runny honey (optional)
Kosher salt and freshly ground black pepper
TO SERVE
basmati rice
cilantro, roughly chopped
good quality lime pickle or mango chutney
Method
- Heat the oil in a wok over a high heat. Once hot, add the onion, garlic, chili and ginger and fry for 2-3 minutes until just beginning to soften. Add the curry powder and Umami Bomb, and cook for a further minute.
- Add the prawns, tomatoes, lime leaves, lemongrass and 1 cup of water. Bring to the boil and reduce the heat to a rapid simmer, for about 10 minutes or until the prawns are thoroughly cooked and the tomatoes have softened. Season to taste with salt and pepper, and also add the honey if you think it needs some sweetness.
- Serve with rice, chopped cilantro and pickle or chutney.
