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
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.
Stir in the coconut cream and salt or Thai fish sauce; simmer for 10 mins.
Add the prawns and simmer for 5 more mins.
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.
Top tip for making Thai prawn curry
For extra flavour, add fresh lime juice to the curry.
