BABY POTATO AND PRAWN THAI RED CURRY
PREP TIME: 15 MINS
COOKING TIME: 15 MINS
SERVES: 4
INGREDIENTS
2 teaspoons peanut oil¼ cup (75g) red curry paste
400g tin coconut milk
1 cup (250ml) vegetable stock
3 kaffir lime leaves
2 teaspoons fish sauce
2 teaspoons brown sugar
Juice of a lime
375g Spud Lite baby potatoes, quartered
500g peeled green prawns
125g snow peas, trimmed
1 cup bean sprouts
1/3 cup coriander sprigs
1/3 cup Thai basil leaves
METHOD
Step 1
Heat oil in a large saute pan over a medium heat. Add curry paste, stirring to combine and cook for 2 minutes until aromatic. Add coconut milk, stock, lime leaves, stirring to combine and bring to the boil. Add fish sauce, sugar and lime juice to season, adjusting accordingly if required.
Step 2
Add potatoes, cover and cook for 10 minutes or until tender. Add prawns, snow peas and bean sprouts and cook for 3 minutes or until prawns are just cooked through.
Step 3
Serve prawn red curry with coriander, Thai basil and steamed rice.
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