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Prawn and Sweet potato red Thai curry

Apr 19, 2013   //   by . Recipe section Recipes  //  No Comments

A simple, and quick version of a Thai classic. You can make it as spicy as you like, and adapt the ingredients as you like. I use the sauce as a base, and just use whatever I have in. Nice and easy!

Prawn and Sweet potato red Thai curry

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By Julie Published: April 19, 2013

  • Makes: 2 Servings
  • Prep: 10 mins
  • Cook: 15-20 mins
  • Ready In: 25 mins

A simple, and quick version of a Thai classic. You can make it as spicy as you like, and adapt the ingredients as you like. I use the sauce as a base, and just use whatever I have in. Nice and easy!

Ingredients

Instructions

  1. Heat a dash of oil in a wok, or deep fring pan. Once hot, add the onion, garlic and ginger and soften. After a couple of minutes add the curry paste, and sweet potato. Then add the coconut milk, and sauces. Stir well and allow the potato to cook, it will take about 15 minutes to cook through until soft - check with a fork. Add the prawns 2/3 of the chopped coriander and allow the prawns to cook, they will be a nice pink colour once done.
  2. Serve with some boiled rice and garnish with the leftover coriander. Yum yum!

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Prawn and Sweet potato red Thai curry 5 out of 5 based on 1 ratings.

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