Japanese Prawn and Tomato Curry

    20 min

    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.

    7 people made this

    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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    Reviews in English (1)


    Truly dissapointed - badly written recipe didn't put me off, but tomatoes somehow didn't go well with the sauce, which itself would have been much better with fewer salty ingredients (I decided to skip stock cube and it still was far too salty).  -  30 Mar 2017