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

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


  • 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
Divide the prawn mixture among serving bowls. Serve with lemon wedges.

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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