Prawn and Tomato Curry | Christine's Recipes: Easy Chinese Recipes | Delicious Recipes

Prawn and Tomato Curry

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My family loves curry dishes very much. This prawn and tomato curry dish tastes divine. Tomato goes so well with curry. Its natural acidity just balances the salty and mildly hot curry. This dish mainly makes use of the spices and fish sauce as a base. Beware that the saltiness of fish sauce is very different from brand to brand. If you’re using a different brand from mine, make sure you taste along the way of your cooking and add bit by bit of it until you’ll get the taste you want. This prawn curry dish can be made on the go, perfectly pair with a bowl of steamed rice.

Prawn and Tomato Curry Recipe (Printable recipe)

Prep time:
Cook time:
Yield: 2 to 3 serves

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  • 7 (228 gm) prawns / shrimps, deveined
  • salt, to taste
  • freshly grated black pepper, to taste
  • 2 tsp minced shallot
  • 2 cloves garlic, minced
  • 1 long red chilli, deseeded and slice, optional
  • 2 tsp red curry paste
  • 2 (230 gm) tomatoes, cut in wedges and deseeded
  • ½ cup (125ml) chicken stock
  • 2 tsp fish sauce
  • 2 Tbsp coconut milk
  • 1 spring onion, diced, for garnish
Prawn and Tomato Curry Procedures

  1. Trim away the sharp tips on the prawn heads. Rinse and pat dry with kitchen towels. Season with salt and pepper.
  2. Heat oil in a frying pan over medium high heat. Add the prawns and cook until both sides are lightly golden, but the inside is still raw. Set aside.
  3. Add a little more of oil. Saute the shallot, garlic, red chilli and red curry paste until aromatic. Add the tomatoes and stir to combine. Pour in the stock and fish sauce. Cook until the tomatoes start to be softened. Toss back the prawns. Cook until the prawns are almost cooked through. Stir in the coconut milk. Garnish with spring onion. Serve immediately.
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  • Make sure not to over-cook the prawns as you don’t want them turn rubbery. You may shell the prawns before cooking for convenience in eating. Yet, retaining the shells will make the sauce taste better.
  • After adding the coconut milk, you don’t need to cook it too long, just get it heat up with the sauce.
  • I used the Three Crabs brand fish sauce and Mae Play red curry paste. If you use another brand, please adjust the amount accordingly.


  1. I too enjoy a good curry! This looks really tempting with the jumbo prawn.