Ingredients
• 1 tablespoon sunflower oil
• 1 onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1 long red chilli, seeds removed, finely chopped
• 2 tablespoons Thai red curry paste
• 12 small chat potatoes
• 400ml coconut milk
• 400g peeled green prawns
• 1 tablespoon fish sauce
• 1 tablespoon lime juice, plus lime wedges to serve
• Thai basil (see note) and coriander leaves, to garnish
• Steamed rice, to serve
Method
1. Heat the oil in a deep frypan or wok over medium heat. Add the onion and cook, stirring, for 2-3 minutes until softened but not coloured. Add garlic and chilli and cook for a further minute, then add curry paste and cook, stirring, for 1-2 minutes until fragrant. Add potatoes, coconut milk and 400ml water. Bring to the boil, then reduce heat to low and simmer for 10 minutes until potatoes are almost tender.
2. Add prawns and cook for 2 minutes or until prawns are cooked through and potato is tender, then stir in fish sauce and lime juice. Remove from the heat and stir through basil and coriander.
3. Serve the curry with rice and lime wedges to squeeze over.
