Thai Prawn And Potato Curry

Serving Size : 4

1 Tbsp oil
1 onion -- chopped
650 grams potatoes -- (1 lb 7 oz) such as Maria piper peeled and sliced
1 Tbsp Thai green curry paste -- (1 to 2)
1/2 stalk lemon grass -- fresh, finely chopped
400 ml coconut milk -- (1 can)
250 ml milk
150 grams frozen peas -- (5 oz) thawed
400 grams tiger prawns -- cooked and peeled, thawed if frozen
Coriander leaves -- to garnish

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

Serves 4


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