Thai prawn, potato & vegetable curry

Thai prawn, potato & vegetable curry

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(7 ratings)

Prep: 15 mins Cook: 30 mins


Serves 8
A fragrant Thai curry that can be prepared ahead and frozen for a future Friday night on the couch

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal324
  • fat20g
  • saturates15g
  • carbs18g
  • sugars7g
  • fibre3g
  • protein20g
  • salt1.97g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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

    New potatoes

    n-ew po-tate-oes

    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
    Spring onions

    Spring onion

    sp-ring un-yun

    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…


  1. 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.

  2. 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.

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Comments (9)

catie74's picture

Lovely and freezes well. Kids also love it. left out the potato as I in particular dislike potato in spicy foods added green beans and served with rice

chillijammer's picture

Exceptionally tasty! Nice varied textures and balanced flavours. Definitely the best thai curry recipe I have tried. Added an extra spoonful of paste for more kick. Even if cooking for two I would follow the amounts specified and freeze the rest. Looking forward to the next helping already.

cshobbs's picture

Very good! I replaced the spinach with some other green veg, such as broccoli.
The first time I made this I did a little rice to go with it - but this was completely unnecessary.

jessthemess's picture

Yum, yum this is the best thai curry recipe I have found . I like to switch the new potatoes for sweet potato and the spinach for kale. It can be a bit salty depending on the paste you use so I made the stock rather weak to help reduce this.

field_laura's picture

Love this recipe, it's so easy.
Made it a couple of times now & it's becoming a firm favourite.
Last night switched the spinach for pak choi, worked just as well.

michelle-macdougall's picture

Made this tonight and we loved it, love Thai curries!!

Frantic Flapjack's picture

This was very good and also looked lovely and colourful. Would definitely make this again.

vendgirl's picture

made this for dinner last night. first time I have eaten a green curry FAB. Left out fish sauce as I find it too salty. Next time I will add extra veg like green beans

elsalvadora's picture

WOW,just try it now and it was extra modifications

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