 Level |
easy
|
 Serves |
4
|
|
Bites
|
3
|
400g raw prawns
50g Red Thai curry paste
1 tin of low fat coconut milk +1 tin of water
200g cubed potatoes
20g brown sugar
Thumb size piece of ginger, grated
2 tbsp fish sauce
Juice of 1 lime
30g peanut butter
Lime, juice of
In a large pan, add a couple of sprays of oil and fry the curry paste and ginger for 2 minutes.
Add the rest of the ingredients except the prawns and bring to the boil. Simmer for about 20 minutes until the potatoes are cooked through. The sauce should have thickened slightly.
Add the prawns until cooked through. Add the lime juice and serve with lots of chopped coriander and a dash of sriracha for heat and a portion of basmati rice and some greens! 💚
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