THAI PRAWN, POTATO & VEGETABLE CURRY

Thai prawn, potato & vegetable curry image

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

Provided by Lucy Netherton

Time 45m

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 324 calories, Fat 20 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.97 milligram of sodium