A dollop of Thai red curry paste and a can of coconut cream is the easiest way to spice up prawns and potatoes.
SERVES 4 – PREP 10 MINS – COOK 20 MINS
1 onion, chopped
1 garlic clove, crushed
2 tsp Thai red curry paste
400g new potatoes, halved
1 red pepper, deseeded, chopped
160ml can coconut cream
300g raw king prawns
handful basil leaves
1 Heat the oil in a pan and fry the onion for a few mins until it beging to soften. Add the garlic, Thai curry paste, potatoes, pepper and 500ml hot water.
2 Stir in the coconut cream and a pinch of salt. Simmer for 10 mins until the potatoes are almost tender.
3 Add the prawns and simmer for 5 more mins. Scatter over basil leaves and serve with rice, for a hungry crew.
Per serving: 266 cals, 12g fat (7.5g saturated), 25g carbs
Tip: Want to use up your leftover chicken? Use that instead of prawns.