Potato and Prawn Curry

This is quite a hot (spicy) dish, so if you do not like hot and spicy, just use less curry paste and/or less fresh chili.

Potatoes and prawns go very well together, so my lovelies, this is quite an easy recipe even for the beginner.  Remember however, never over cook prawns as they then become tough.

I have added broccoli which I partly microwaved first, to make it a one pot meal, and therefore less washing up.  You could serve this with any vegetables, or even a salad if you prefer.  

You could also substitute chicken or any meat if you do not like or eat prawns.  

I often now use coconut powder in recipes, as this is handy to keep.  This is especially so if you need small quantities, this is a great way to go as you do not waste half a tin, which I used to always do.

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Makes: 3 servings

Ingredients:
½ tbsp oil
½ onion, thinly sliced
1 clove garlic, chopped
½ red chilli, seeds removed, finely chopped
1 tbsp Thai red curry paste
6 small Chat potatoes
200 ml coconut milk (I used Ayam)
About 400 g unpeeled prawns, peeled
½ tbsp fish sauce
½ tbsp lime juice
Coriander leaves
Basil leaves (optional)
Broccoli (optional)

Instructions:
Heat the oil in a wok over a medium heat and add the onion, stirring for 2-3 minutes until softened but not coloured.  Add the garlic and chili and cook for a further minute, then add the curry paste and cook, stirring for 1-2 minutes until it becomes fragrant.

Add the potatoes (I cut some of mine in half as they were not tiny).

Add the coconut milk and 200 ml water.

Stir, bring to the boil, then reduce the heat to low and simmer for about 15 minutes or until the potatoes are ALMOST tender.

Peel the prawns, taking out the strip at the top if preferred - which I do.

Add the prawns to the curry mixture.

Cook them for about 2 minutes or until prawns are not quite cooked through and the potatoes are tender.

Add the cooked broccoli (if using), fish sauce and lime juice, and remove from the heat -stir through the chopped coriander (and basil if using)

I then cut the potatoes up, so they would soak in the liquid curry, and served.  I served it with a side of crunchy noodles which also soaked up the curry juices.