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1 tbsp olive oil
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
1 1/2 cups (375ml) chicken stock
1 tbsp fish sauce
Finely grated zest + juice of 1 small lime, plus wedges to serve
1 lemongrass stalk (inner core only), finely chopped
1 kaffir lime leaf, finely shredded
3 spring onions, thinly sliced
2 tsp tamarind paste (see notes)
1/4 cup (60ml) coconut milk
1/2 bunch coriander, leaves finely chopped, plus extra leaves to serve
1kg green prawns, peeled, deveined
Steamed rice, to serve


Heat 1 tablespoon oil in a large deep frying pan over medium heat. Add onion, garlic and a pinch of salt, and cook, stirring, for 4-5 minutes until soft. Add the chilli, tomato, stock, fish sauce, lime zest and juice, lemongrass, kaffir lime leaves, spring onion, tamarind and coconut milk, then stir to combine. Cook for 20 minutes. Stir in the coriander and prawns, then season and cook for a further 3-4 minutes until prawns are just cooked.

Sprinkle the extra chilli and coriander over the prawns, then serve with steamed rice and lime wedges to squeeze over.