Thai prawn, potato & vegetable curry
Serves 8
Easy
Prep:
Cook:
A fragrant Thai curry that can be prepared ahead and frozen for a future Friday night on the couch
Skip to ingredients
- 1 tbsp olive oil
- 4 tbsp Thai green curry paste
- 1 lemongrassstalk, outer layer removed, finely chopped
- 2 red pepperscut into chunky strips
- 450g baby new potatoeshalved
- 2 x 400g cans coconut milksee tip
- 300ml chicken stock
- 5 kaffir lime leavestorn
- 1 bunch spring onionssliced
- 225g frozen peas
- 600g raw king prawns
- 100g bag baby spinach
- 2 tbsp Thai fish sauce
- bunch corianderleaves picked
- juice 1 limeplus extra wedges, to serve
Nutrition: per serving
- kcal324
- fat20g
- saturates15g
- carbs18g
- sugars7g
- fibre3g
- protein20g
- salt1.97g
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 kaffir 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.