Ingredients
1 tbsp of coconut oil
1 red chilli (finely sliced)
Baby sweetcorn
Mangetout
2 tbsp of red thai curry paste
1 tin of coconut milk
3 sliced spring onions
2 tbsp of thai fish sauce
1 large sweet potato (peeled and diced)
200g of frozen king prawns
1 lime
1 large mango (cubed)
1 handful of chopped fresh coriander
Method
Heat the coconut oil in a large pan, and fry the spring onion for a minute, then add the curry paste.
Whisk in the coconut milk, chicken stock and fish sauce and bring to the boil.
Add the sweet potato and simmer, for about 15 minutes, or until tender.
Once the sweet potato is tender add the baby sweetcorn and mangetout
Rinse the prawns under running water to remove excess ice and place them in the pan
Cook altogether for a few minutes then add a squeeze of lime and the mango
Top with fresh coriander & chilli & serve with rice or noodles
HEELS & HONEY 