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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