PRAWN AND POTATO YELLOW CURRY
PREP TIME: 15 MINUTES
COOKING TIME: 20 MINUTES
SERVES: 4
INGREDIENTS
1 teaspoon vegetable oil
2 tablespoons yellow curry paste
400ml can coconut milk
½ cup vegetable stock
1 tablespoon light brown sugar
1 tablespoon fish sauce
Juice of a lime
2 kaffir lime leaves (optional)
500g baby Spud Lite potatoes, halved
500g peeled green prawns
1 large carrot, peeled and julienned
125g snow peas, halved
1 zucchini, halved and sliced
¼ cup coriander leaves, roughly chopped
To serve:
Jasmine rice
METHOD
1. Heat oil in a medium non-stick saucepan over a medium heat. Add curry paste and cook for 2 minutes or until aromatic.
2. Add coconut milk, stock, sugar, fish sauce, lime juice and kaffir lime leaves (if using) stirring to combine and bring to the boil.
3. Add potatoes, cover and cook for 10 minutes or until just tender. Add prawns, carrot, snow peas and zucchini, cover and cook for 5 minutes or until prawns become opaque.
4. To finish, sprinkle over fresh coriander.
5. Serve curry with steamed rice.
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