Ingredients
- 400 ml of coconut milk
- 1 tsp of ginger root, or galangal
- 1.5 tsp of thai red curry paste
- 2 large of baking potatoes
- 20 ml of olive oil
- 250 g of cooked prawns
- 1 red chilli
- 1 tbsp of lemon juice
- 20 g of fresh coriander
- 4 cloves of garlic
- 1 cube of chicken stock
- 1 stick of lemongrass
Method
Step 1
Peel and dice the potatoes to approx 2cm squared cubes and place in a steamer (or boiling water) for approx 5 mins. Remove when softened but still firm. Add a generous drizzle of olive oil to a large frying pan, add the chopped chilli and garlic and fry on a low heat so as not to brown. Add the dried spices, the stock cube and the lemon juice and mix to a paste. Then add the red thai paste and mix again.Step 2
Gradually add the coconut milk, and stir through on a medium heat. (Add the stick of lemongrass at this point if you haven't already added ground lemongrass). Add the potatoes to the curry and turn down to cook on a low heat for a further 5 minutes.Step 3
Lastly add the prawns and a handful of fresh coriander and stir through for no more than a couple of minutes. Serve with brown basmati rice and dress with extra coriander