Ingredients
Method
- 600ml Coconut milk
- 1 Fish stock pot
- Thumb size piece of ginger (grated)
- 3 Cloves of garlic (minced)
- 1 tsp Fish sauce
- 1 Tbsp soy sauce
- Zest of 1 lime
- Juice of 1/2 lime
- 2 tsp Turmeric
- 1 tsp Chilli flakes
- 1 Sweet potato (peeled and chopped into small chunks)
- King Prawns (enough for 2 people)
- Fresh coriander (garnish)
Method
- Heat 2 Tbsp olive oil in a large high sided pan or wok. Add ginger, turmeric and garlic and cook for 30 seconds.
- Add coconut milk, fish sauce, stock pot, lime juice and zest, chilli flakes, sweet potato and soy sauce - bring to the boil then reduce to a simmer and cook until you achieve the desired thickness and the potato is cooked through.
- Add the prawns then cook for a further 3 minutes until the prawns are cooked through.
- Add chopped coriander and serve with fluffy rice.
30 Minutes
V - Can be Vegetarian, substitute regular fish sauce with vegetarian equivalent and remove the prawns / add alternative.
V - Can be Vegetarian, substitute regular fish sauce with vegetarian equivalent and remove the prawns / add alternative.