How To Make Thai Prawn, Potato & Vegetable Curry
Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.
Serves:
Ingredients
- 500g prawns, peeled and deveined
- 2 medium-sized potatoes, peeled and cubed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, thinly sliced
- 3 cloves of garlic, minced
- 2 tablespoons red curry paste
- 1 can (400ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro leaves, for garnish
- Cooked rice, for serving
Instructions
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In a large pan, heat some oil and sauté the minced garlic until fragrant.
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Add the sliced onion and cook until softened and translucent.
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Stir in the red curry paste and cook for another minute.
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Add the potatoes and bell peppers to the pan, stirring well to coat them in the curry paste.
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Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir until well combined.
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Bring the curry to a simmer and cook for about 15-20 minutes, or until the potatoes are tender.
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Add the prawns to the pan and cook for an additional 5-7 minutes, or until they are fully cooked and pink.
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Squeeze in the lime juice and give the curry a final stir.
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Serve the Thai prawn, potato & vegetable curry hot over cooked rice.
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Garnish with fresh cilantro leaves.
Nutrition
- Calories : 389kcal
- Total Fat : 13g
- Saturated Fat : 9g
- Cholesterol : 247mg
- Sodium : 807mg
- Total Carbohydrates : 36g
- Dietary Fiber : 5g
- Sugar : 8g
- Protein : 31g
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