Thai prawn, potato & vegetable curry

Name: Thai prawn, potato & vegetable curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 1 Tbsp olive oil; 4 Tbsps Thai green curry paste; 1 lemongrass stalk, outer layer removed, finely chopped; 2 red peppers, cut into chunky strips; 450 grams baby new potatoes, halved; 2 x 400g cans coconut milk, see tip; 300 milliliters chicken stock; 5 kaffir lime leaves, torn; 1 bunch spring onions, sliced; 225 grams frozen peas; 600 grams raw king prawns; 100 grams baby spinach; 2 Tbsps Thai fish sauce; 1 bunch coriander, leaves picked; 1 juice lime, plus extra wedges, to serve

The recipe Thai prawn, potato & vegetable curry is ready in about 45 minutes and is definitely an excellent gluten free, dairy free, and pescatarian option for lovers of Indian food. One portion of this dish contains about 20g of protein, 4g of fat, and It works well as a main course. If you like this recipe, you might also like recipes such as Thai Red Prawn Curry, Thai prawn, squash & pineapple curry, and spring vegetable thai green curry (with homemade curry paste!!).

Instructions

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.

Ingredients you will need

New Potato

Curry Paste

Lemon Grass

Peppers

Cooking Oil

Equipment you will use

Frying Pan

Wok

Pour in coconut milk, stock and kaffir lime leaves, then bring to the boil. Simmer and cook for 15 mins, until potatoes are just tender.

Ingredients you will need

Kaffir Lime Leaves

Coconut Milk

Potato

Stock

Add remaining ingredients, but if youre freezing dont add spinach or coriander yet, and cook until the prawns turn pink, about 4 mins.

Ingredients you will need

Coriander

Spinach

Shrimp

Serve, with some extra lime wedges, if you like, or cool before freezing in containers.

Ingredients you will need

Lime Wedge

Equipment

Frying Pan

Wok

Ingredients

Servings:

1Tbsp

olive oil 4Tbsps

Thai green curry paste 1

lemongrass stalk, outer layer removed, finely chopped 2

red peppers, cut into chunky strips 450grams

baby new potatoes, halved 2

x 400g cans coconut milk, see tip 300milliliters

chicken stock 5

kaffir lime leaves, torn 1bunch

spring onions, sliced 225grams

frozen peas 600grams

raw king prawns 100grams

baby spinach 2Tbsps

Thai fish sauce 1bunch

coriander, leaves picked 1

juice lime, plus extra wedges, to serve

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.