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  • Writer's pictureJen Walpole

Prawn & Sweet Potato Thai Red Curry

In about the same amount of time you would wait for a takeaway to arrive, this red Thai curry will be ready! Curries are a fantastic way to load up on veggies, without compromising on flavour. You can easily swap out or add in your favourite veg to this recipe - baby corn, sugar snap peas, kale and broccoli would all work equally well alongside the sweet potato.


1 tbsp extra virgin olive oil

1 generous tbsp of Thai red curry paste (I used Thai Taste, which has no nasties or additives)

200g raw king prawns (I used frozen for this recipe and defrosted on the day by leaving the packet out in room temperature for a few hours)

2 small sweet potatoes, chopped into bite-sized chunks

1 large stalk of fresh lemongrass (use two if using dried), bashed on the side to release the flavour

2 spring onions, sliced

100g baby pak choi, sliced lengthways in half

2 handfuls of frozen green beans

1 tin full fat coconut milk

1 lime

small handful of fresh coriander to serve, chopped finely

1 cup brown rice, rinsed


Firstly, put your brown rice on. I use one cup brown rice to two cups of water and bring this to the boil before quickly turning down the heat to a low setting and allowing this to slowly absorb all the liquid and soften. To speed things up, I recommend steaming or lightly boiling the sweet potato first until its starting to go soft. Meanwhile, in a large deep sided pan (with a lid) on a medium heat, add the olive oil and curry paste with half of the spring onions (use the whiter parts here). Sauté for 2 minutes and then add the coconut milk, lemongrass, prawns, pak choi and green beans. Allow this to simmer and then turn down the heat with the lid on the pan for the prawns to cook through and the veg to cook. Once the sweet potato is soft, add immediately to the pan and continue to cook until the prawns are cooked through completely (should take up to about 10 minutes). Once the rice is cooked I like to squeeze the juice of half a lime in for extra flavour. Serve with the remainder of the spring onions, the fresh coriander and a wedge of lime. Enjoy!

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