Thai prawn, potato & vegetable curry
A fragrant Thai curry that can be prepared ahead and frozen for a future Friday night on the couch
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 30 mins
- 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.
TIP
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.
PER SERVING
324 kcalories, protein 20g, carbohydrate 18g, fat 20 g, saturated fat 15g, fibre 3g, sugar 7g, salt 1.97 g
Recipe from Good Food magazine, May 2011.
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http://www.bbcgoodfood.com/recipes/1263673/
http://www.bbcgoodfood.com/recipes/1263673/
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Ingredients
- 1 tbsp olive oil
- 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
- 2 x 400g cans coconut milk , see tip
- 300ml chicken stock
- 5 kaffir lime leaves , torn
- 1 bunch spring onions , sliced
- 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
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Almost a national dish of Thailand, Mary Cadogan's simplified take makes it easy to shop for - and very authentic tasting
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Ingredients
- 1 tbsp olive oil
- 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
- 2 x 400g cans coconut milk , see tip
- 300ml chicken stock
- 5 kaffir lime leaves , torn
- 1 bunch spring onions , sliced
- 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
PER SERVING
324 kcalories, protein 20g, carbohydrate 18g, fat 20 g, saturated fat 15g, fibre 3g, sugar 7g, salt 1.97 g
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07 April 2011
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07 May 2011
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