A dollop of Thai red curry paste and a can of coconut cream is the easiest way to spice up prawns and potatoes.


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.

Click here for more recipes

Try another curry recipe, on pot lamb curry

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