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Prawn & potato curry

  • 0:15 Prep
  • 0:18 Cook
  • 4 Servings


  • 1 tablespoon sunflower oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, seeds removed, finely chopped
  • 2 tablespoons Thai red curry paste
  • 12 small chat potatoes
  • 400ml coconut milk
  • 400g peeled green prawns
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice, plus lime wedges to serve
  • Thai basil (see note), to garnish
  • Fresh coriander, to garnish
  • Steamed white rice, to serve


  • 1
    Heat the oil in a deep frypan or wok over medium heat. Add the onion and cook, stirring, for 2-3 minutes until softened but not coloured. Add garlic and chilli and cook for a further minute, then add curry paste and cook, stirring, for 1-2 minutes until fragrant. Add potatoes, coconut milk and 400ml water. Bring to the boil, then reduce heat to low and simmer for 10 minutes until potatoes are almost tender.
  • 2
    Add prawns and cook for 2 minutes or until prawns are cooked through and potato is tender, then stir in fish sauce and lime juice. Remove from the heat and stir through basil and coriander.
  • 3
    Serve the curry with rice and lime wedges to squeeze over.

Source: taste.com.au


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