- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 tbsp Thai green curry paste
- 1 lemongrass stalk, outer layer removed, finely chopped
- 2 red peppers, cut into chunky strips
- 450g baby new potatoes, halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 x 400g cans coconut milk, see tip
- 300ml chicken stock
- 5 kaffir lime leaves, torn
- 1 bunch spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 225g frozen peas
- 600g raw king prawns
- 100g bag baby spinach
- 2 tbsp Thai fish sauce
- bunch coriander, leaves picked
- juice 1 lime, plus extra wedges, to serve
The same shape, but smaller than…
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Heat oil in a large frying pan or wok. Fry the curry paste and lemongrass for 1 min, until fragrant. Tip in peppers and new potatoes, then stir them to coat in the paste. Cook for 1-2 mins. Pour in coconut milk, stock and kaffir lime leaves, then bring to the boil. Simmer and cook for 15 mins, until potatoes are just tender.
Add remaining ingredients, but if you’re freezing don’t add spinach or coriander yet, and cook until the prawns turn pink, about 4 mins. Serve, with some extra lime wedges, if you like, or cool before freezing in containers.
Defrost in the fridge for 48 hrs or leave out at room temperature until fully defrosted, about 6-8 hrs. Once defrosted, reheat gently on the hob, until piping hot, then stir in spinach and coriander to wilt before serving. If you are freezing this dish, you need to use full-fat coconut milk. If not, and you want to reduce the fat content, use light coconut milk.