Thai prawn, potato & vegetable curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
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 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
Method
- STEP 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 lime leaves, then bring to the boil. Simmer and cook for 15 mins, until potatoes are just tender.
- STEP 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.
