Ingredients ½ tbsp oil
½ onion, thinly sliced
1 clove garlic, chopped
½ red chilli, seeds removed, finely chopped
1 tbsp Thai red curry paste
6 small Chat potatoes
200 ml coconut milk (I used Ayam)
About 400 g unpeeled prawns, peeled
½ tbsp fish sauce
½ tbsp lime juice
Basil leaves (optional)
Heat oil in a wok over medium heat and add the onion, stirring for 2-3 minutes until softened but not coloured. Add the garlic and chilli and cook for a further minute, then add the curry paste and cook, stirring for 1-2 minutes until fragrant.
Add the potatoes (I cut some of mine in half as they were not tiny).
Add the potatoes
Add the coconut milk and 200 ml water.
I used Ayam coconut milk as it is very thick
Stir, bring to the boil, then reduce the heat to low and simmer for about 15 minutes or until the potatoes are ALMOST tender.
Boil slowly until potatoes almost done only
Peel the prawns.
Take top "strip" out
Add the prawns to the curry mixture.
Peeled prawns added to curry
Cook for about 2 minutes or until prawns are cooked through and potatoes tender.
Do not overcook prawns or they will become tough
Add the cooked broccoli (if using), fish sauce and lime juice, and remove from the heat -stir through the chopped coriander (and basil if using)
Adding coriander to cooked meal
I then cut the potatoes up, so they would soak in the liquid curry, and served. I served it with a side of crunchy noodles which also soaked up the curry juices.