Prawn & Potato Thai Green Curry

Ingredients

• 1 tbsp oil
• 1 onion, chopped
• 650g potatoes e.g. Maris Piper, peeled and diced
• 1-2 tbsp Thai green curry paste
• ½ fresh lemongrass stalk, finely chopped
• 400ml tin coconut milk
• 250ml milk
• 150g frozen peas, defrosted
• 400g cooked and peeled tiger prawns, defrosted if frozen
• Salt and pepper
• Coriander leaves to garnish

Method

1. Heat the oil in a large saucepan and fry the onion and potatoes for 5 minutes.  Add the Thai green curry paste and lemongrass and fry for 1 minute.  
2. Stir in the coconut milk and the milk.  Bring to the boil and cook for 20 minutes, stirring occasionally until the potatoes are tender.
3. Stir in the peas and prawns and heat through.  Season to taste, garnish with the
4. Coriander leaves and serve immediately.

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