Thai prawn, potato & vegetable curry

A fragrant Thai curry that can be prepared ahead and frozen for a future Friday night on the couch

  • Prep:15 mins
    Cook:30 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 324
  • fat 20g
  • saturates 15g
  • carbs 18g
  • sugars 7g
  • fibre 3g
  • protein 20g
  • salt 1.97g


  • 1 tbsp olive oil
  • 4 tbsp Thai green curry paste
  • 1 lemongrass stalk, outer layer removed, finely chopped
  • 2 red peppers, cut into chunky strips
  • 450g baby new potatoes, halved
  • 2 x 400g cans coconut milk, see tip
  • 300ml chicken stock
  • 5 kaffir lime leaves, torn
  • 1 bunch spring onions, sliced
  • 225g frozen peas
  • 600g raw king prawns
  • 100g bag baby spinach
  • 2 tbsp Thai fish sauce
  • bunch coriander, leaves picked
  • juice 1 lime, plus extra wedges, to serve


Defrost in the fridge for 48 hrs or leave out at room temperature until fully defrosted, about 6-8 hrs. Once defrosted, reheat gently on the hob, until piping hot, then stir in spinach and coriander to wilt before serving. If you are freezing this dish, you need to use full-fat coconut milk. If not, and you want to reduce the fat content, use light coconut milk.


  1. Heat oil in a large frying pan or wok. Fry the curry paste and lemongrass for 1 min, until fragrant. Tip in peppers and new potatoes, then stir them to coat in the paste. Cook for 1-2 mins. Pour in coconut milk, stock and kaffir lime leaves, then bring to the boil. Simmer and cook for 15 mins, until potatoes are just tender.

  2. Add remaining ingredients, but if you’re freezing don’t add spinach or coriander yet, and cook until the prawns turn pink, about 4 mins. Serve, with some extra lime wedges, if you like, or cool before freezing in containers.

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