Prawn and Coconut Curry

Ingredients:

2 large potatoes, peeled and cut into chunks
1 onion, peeled and sliced
1 tbsp oil
2 tbsp Thai green curry paste
1(400ml) can coconut milk
300ml vegetable stock
175g green beans, trimmed
225g raw tiger prawns, peeled with tails left on (cooked, peeled large prawns can be used to save cost)
Coriander leaves and sliced red chilli to garnish

Method:

Cook potatoes for ten minutes until tender. Drain. Fry onion in oil for five minutes. Add curry paste: fry for one minute. Add coconut milk, stock and beans. Simmer for five minutes. Add prawn and potatoes. Simmer for three minutes. Season. Garnish with coriander and chilli. Serve with a side dish of plain rice if wished.

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