Prawn and potato curry

Serves

6

Ingredients

• 2 tablespoons sunflower oil

• 2 onions, thinly sliced

• 3 garlic cloves, chopped

• 1 long chilli, seeds removed and chopped

• 3 tablespoons Trident Red Curry Paste

• 12 small chat potatoes

• 800ml Trident Coconut Cream

• 800ml water

• 600g peeled green prawn meat

• 1 tablespoon lime juice (plus wedges to serve)

• 1 tablespoon Trident Stir-Fry Fish Sauce

• Basil and coriander leaves to garnish

• Steamed rice, to serve

Instructions:

• Sautée onion, garlic, chilli and spices with oil and Trident Red Curry Paste for 3 to 4 minutes.

• Add potatoes, Trident Coconut Cream and water. Bring to the boil, reduce heat and simmer for 10 minutes.

• Add prawn meat and cook for 2 minutes or until prawn is cooked through and potatoes are tender.

• Stir in lime juice and Trident Stir-Fry Fish Sauce.

• Remove from heat and stir through basil and coriander.

• Serve with steamed rice.