Thai prawn, potato & vegetable curry

• olive oil↗1 tbsp tbsp
• Thai green curry paste↗4 tbsp tbsp
• lemongrass1

  stalk, outer layer removed, finely chopped

• red peppers↗2

  cut into chunky strips

• baby new potatoes↗450g g

  halved

• coconut milk↗2 x 400g cans

  see tip

• chicken stock↗300ml ml
• lime leaves5

  torn

• bunch spring onions↗1

  sliced

• frozen peas↗225g g
• raw king prawns↗600g g
• bag baby spinach↗100g g
• Thai fish sauce↗2 tbsp tbsp
• corianderbunch

  leaves picked

• lime↗juice 1

  juice 1 plus extra wedges, to serve

Step-by-step instructions

1. 1

   Heat oil in a large frying pan or wok. Fry the curry paste and lemongrass for 1 min, until fragrant. Tip in peppers and new potatoes, then stir them to coat in the paste. Cook for 1-2 mins. Pour in coconut milk, stock and lime leaves, then bring to the boil. Simmer and cook for 15 mins, until potatoes are just tender.

2. 2

   Add remaining ingredients, but if you’re freezing don’t add spinach or coriander yet, and cook until the prawns turn pink, about 4 mins. Serve, with some extra lime wedges, if you like, or cool before freezing in containers.