Thai prawn, potato & vegetable curry

Thai prawn, potato & vegetable curry

Fixings

1 tbsp olive oil

4 tbsp Thai green curry glue

1 lemongrass stalk, external layer uprooted, finely slashed

2 red peppers, cut into stout strips

450g child new potatoes, divided

2 x 400g jars coconut milk, see tip

300ml chicken stock

5 kaffir lime leaves, torn

1 group spring onions, cut

225g solidified peas

600g crude ruler prawns

100g pack infant spinach

2 tbsp Thai fish sauce

pack coriander, leaves picked

juice 1 lime, in addition to additional wedges, to serve

System

High temperature oil in a huge griddle or wok. Broil the curry glue and lemongrass for 1 min, until fragrant. Tip in peppers and new potatoes, then mix them to cover in the glue. Cook for 1-2 mins. Spill in coconut drain, stock and kaffir lime leaves, then bring to the bubble. Stew and cook for 15 mins, until potatoes are only delicate.

Include remaining fixings, yet in the event that you're cold don't include spinach or coriander yet, and cook until the prawns turn pink, around 4 mins. Serve, with some additional lime wedges, in the event that you like, or cool before solidifying in compartments.