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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 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.