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Prawn & Potato Thai Yellow Curry by Siobhán Devereux Doyle

Method

  • 1. Splash some olive oil into a hot saucepan and sweat off the onions, garlic and ginger.
  • 2. Add the fish sauce and Thai yellow curry paste, stir well and allow to cook out.
  • 3. Add the coconut milk and mix well, to smooth consistency.
  • 4. Add the potato and lemon zest. Allow to cook out on a low heat until potatoes are cooked.
  • 5. Add the cream, coriander, spring onion and red chilli, stir in and allow to simmer.
  • 6. In a hot pan with a drizzle of oil, seal off the prawns on both sides.
  • 7. Add the prawns to the curry and cook for 10 minutes.
  • 8. Serve with some warm naan bread.

Ingredients

  • 22 Large Peeled Prawns
  • 400 ml Coconut Milk
  • 1 Tbsp Fish Sauce
  • 120 ml Cream
  • 1 Red Chilli (deseeded & diced)
  • 1 Small Onion (finely diced)
  • 1 Clove Garlic (crushed)
  • 1 Tsp Fresh Ginger (chopped)
  • 2 Spring Onions (Chopped)
  • Pinch of Fresh Chopped Coriander
  • 3 Tsp Yellow Curry Paste
  • 110 g Diced Baby Potato
  • Zest of 1 Lemon
  • 2 Naan Bread
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Prawn & Potato Thai Yellow Curry by Siobhán Devereux Doyle

Prep time: 15
Cooking time: 20
Serves: 2
Prawn & Potato Thai Yellow Curry by Siobhán Devereux Doyle
  • 22 Large Peeled Prawns
  • 400 ml Coconut Milk
  • 1 Tbsp Fish Sauce
  • 120 ml Cream
  • 1 Red Chilli (deseeded & diced)
  • 1 Small Onion (finely diced)
  • 1 Clove Garlic (crushed)
  • 1 Tsp Fresh Ginger (chopped)
  • 2 Spring Onions (Chopped)
  • Pinch of Fresh Chopped Coriander
  • 3 Tsp Yellow Curry Paste
  • 110 g Diced Baby Potato
  • Zest of 1 Lemon
  • 2 Naan Bread
  • 1. Splash some olive oil into a hot saucepan and sweat off the onions, garlic and ginger.
  • 2. Add the fish sauce and Thai yellow curry paste, stir well and allow to cook out.
  • 3. Add the coconut milk and mix well, to smooth consistency.
  • 4. Add the potato and lemon zest. Allow to cook out on a low heat until potatoes are cooked.
  • 5. Add the cream, coriander, spring onion and red chilli, stir in and allow to simmer.
  • 6. In a hot pan with a drizzle of oil, seal off the prawns on both sides.
  • 7. Add the prawns to the curry and cook for 10 minutes.
  • 8. Serve with some warm naan bread.

Ingredients

  • 22 Large Peeled Prawns
  • 400 ml Coconut Milk
  • 1 Tbsp Fish Sauce
  • 120 ml Cream
  • 1 Red Chilli (deseeded & diced)
  • 1 Small Onion (finely diced)
  • 1 Clove Garlic (crushed)
  • 1 Tsp Fresh Ginger (chopped)
  • 2 Spring Onions (Chopped)
  • Pinch of Fresh Chopped Coriander
  • 3 Tsp Yellow Curry Paste
  • 110 g Diced Baby Potato
  • Zest of 1 Lemon
  • 2 Naan Bread

Method

  • 1. Splash some olive oil into a hot saucepan and sweat off the onions, garlic and ginger.
  • 2. Add the fish sauce and Thai yellow curry paste, stir well and allow to cook out.
  • 3. Add the coconut milk and mix well, to smooth consistency.
  • 4. Add the potato and lemon zest. Allow to cook out on a low heat until potatoes are cooked.
  • 5. Add the cream, coriander, spring onion and red chilli, stir in and allow to simmer.
  • 6. In a hot pan with a drizzle of oil, seal off the prawns on both sides.
  • 7. Add the prawns to the curry and cook for 10 minutes.
  • 8. Serve with some warm naan bread.

In this Recipe

In this Recipe

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