Thai prawn curry recipe

Make this delicious prawn curry in under an hour. Capture the flavour of the East in the comfort of your own home

Ingredients

•     2 tsp sunflower oil
•     1 onion, peeled and sliced
•     2 potatoes, peeled and cut into cubes
•     1 red pepper, deseeded, and sliced into strips
•     160ml can coconut cream
•     Pinch of salt or Thai fish sauce
•     200g (7oz) raw king prawns
•     125g (4oz) Thai rice noodles
•     2 garlic cloves, peeled
•     and sliced
•     5cm (2in) cube of fresh
•     ginger, sliced
•     2tsp paprika
•     ½tsp each chilli powder and
•     Chinese five spice powder
•     4-6 spring onions,
•     trimmed and chopped
•     2 lemon-grass stalks, slit
•     lengthways and bashed
•     ½-1 red chilli, deseeded
•     and sliced
•     1tbsp tomato purée
•     or ketchup
•     3-4 kaffir lime leaves
•     (or zest of 1 lime)

Method

1. Heat the oil in a pan and fry the onion for a few mins, to soften. Add the garlic, ginger, ground spices and spring onions for just a minute. Add the lemon grass, chilli, purée and prawns. Stir-fry for a few minutes. Add the potatoes, pepper and 300ml (½ pint) hot water.
2. Stir in the coconut cream and salt or Thai fish sauce; simmer for 10 mins.
3. Add the prawns and simmer for 5 more mins.
4. Meanwhile, put the noodles in a bowl, pour in enough boiling water to cover and leave for 10-15 mins, to soften. Drain noodles and serve with the curry.