1 tbsp olive oil
4 tbsp Thai green curry paste
1 lemongrass stalk, outer
layer removed, finely chopped
2 red peppers, cut into chunky strips
450g/1lb baby new potatoes, halved
2 x 400g cans coconut milk, see tip
300ml/½pt chicken stock
5 kaffir lime leaves, torn
1 bunch spring onions, sliced
225g/8oz frozen peas
600g/1lb 5oz raw king prawns
100g bag baby spinach
2 tbsp Thai fish sauce
bunch coriander, leaves picked
juice 1 lime, plus extra wedges, to serve
Serve with 50g Jasmine or Basmati Rice (175 kcals)
Heat oil in a large frying pan or wok. Fry the curry paste and lemongrass for 1 min, until fragrant.
Tip in peppers and new potatoes, then stir them to coat in the paste. Cook for 1-2 mins.
Pour in coconut milk, stock and kaffir lime leaves, then bring to the boil. Simmer and cook for 15 mins, until potatoes are just tender.
Add remaining ingredients, but if you're freezing don't add spinach or coriander yet, and cook until the prawns turn pink, about 4 mins. Serve, with some extra lime wedges, if you like, or cool before freezing in containers.