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Prawn & Potato Curry with Pilau Rice

Ingredients:

Directions:

Recipe for the curry - Heat the oil in a thick bottomed pan. Add sliced onion and cook softened but not coloured. Add chopped garlic and chilli, cook for a further minute then add curry paste and cook 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. Add prawns and cook for 2 minutes or until prawns are cooked through and potato is soft. Stir in fish sauce and a squeeze of lime juice. Remove from the heat and stir through chopped coriander, sprinkling a little on top as garnish . Serve with rice and other accompaniments.

Recipe for the rice - Heat the oil in a large pan with a tight-fitting lid. Add diced onion and cook slowly until softened. Stir in the spices and herbs and cook for 1 minute. Add the rice and stir until coated. Add boiling water and bring to the boil. Cover, then simmer on the lowest setting for 12-15 minutes, until tender. Drain rice, allow it to steam for a minute or two then fluff up with a fork and serve with a coriander leaf garnish.

Top Tip: If you are not keen on the flavour of bay leaves why not switch these for 052826 Curry Leaves