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

2 tsp sunflower oil

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.

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Try another curry recipe, on pot lamb curry

If you love prawns, why not try Gok Wan’s healthy prawn chow mein?