Japanese Prawn and Tomato Curry

Japanese Prawn and Tomato Curry


3 people made this

About this recipe: Japanese curry doesn't taste like an Indian curry but it is easy and simple to make, and a nice change! You can use chicken instead of prawns, if you like.


Serves: 2 

  • 10 large peeled and deveined prawns
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 1/2 teaspoon salt
  • 1/2 onion, chopped
  • 200g cherry tomatoes
  • 2 tablespoons curry powder
  • 5 tablespoons white wine
  • 5 tablespoons water
  • 1/2 chicken stock cube
  • 1/2 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. In a pan, over medium heat, pan fry the chopped garlic and ginger. Add salt and onions, and cook gently until softened.
  2. When onions are cooked, add cherry tomatoes, curry powder, fry for 2 more minutes. Add wine, water, stock cube, soy sauce and Worcestershire sauce
  3. Add 2 tbsps curry powder, then 5 tbsp white wine and stir until evenly mixed.
  4. Add 5 tbsps water, 1 cube chicken bouillon, 1/2 tsp soy sauce, 1 tsp Worcestershire sauce. Stir well and when it starts to heat up again and thicken; add prawns. Stir over gentle heat for an additional 5 minutes. Serve.

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