This Thai inspired masterpiece allows you to experience every flavor palate. Great for the family and even better as leftovers.

Active Time: 50 mins Total Time: 1hr 35mins Serves: 4-6

Ingredients

20 Large Prawns, cleaned (in or out of shell, your choice)
2 medium Sweet Potatoes, diced into small blocks
Vegetable oil to drizzle and roast
Salt and Pepper to taste
1 Onion diced
2 Garlic cloves grated
1/2 tsp Smoked Paprika
1/2 tsp Dried Chili Flakes
1/2 tsp Cumin
1/2 tsp Ground Coriander
1T Thai Red Curry paste of your choice
1 t chili paste
1 thumb of Ginger peeled and grated
1 400g tin of chopped Tomatoes
1 tin coconut cream
Zest and juice of 1 Lime
Fresh Coriander Leaves, chopped
plus fresh for garnish

Short Instructions:

Step 1

Set oven to 200C. Place diced sweet potatoes in a roasting tray and drizzle with the oil and seasoning. Roast until tender and slightly charred, about 40 mins. While these are roasting, prepare the curry sauce. Add a glug of oil to a medium pot over a low heat. Fry onion and garlic, until soft and translucent, about 10mins.

Step 2

Add the spices, pastes and ginger and increase the heat to medium, and fry for 2 minutes. Add the tin of tomatoes and the coconut cream, and simmer for 15 minutes.

Step 3

While this is simmering, cook the prawns. Heat a splash of oil in a wok or large pan, and when this is hot, place the prawns flesh side down to cook. Do briefly on the wheel side.

Step 4

Stir the lime juice and zest and coriander through the sauce. Add the cooked prawns and stir through the sauce.

Step 5

Add the cooked sweet potato and stir gently. Serve garnished with the coriander.

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