May 13, 2017
Fresh Tomatoes, Dinner, Curries,
Beans, Shellfish, Shrimp, Vegetables, Sweet Potato/Yam, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Green Beans more
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"From one of our national supermarkets monthly magazines Jan/Feb' '17. If peeling and deveined yourself allow an extra 30 to 45 minutes prep time."
Heat oil in a large frying pan or wok over medium heat and add onion and cook for 3 minutes or until softened and then stir in curry paste and sweet potato and cook for 1 minute or until fragrant.
Add coconut milk, fish sauce, beans and bamboo shoots and simmer gently for 6 minutes or until potato is just tender.
Add prawns and tomato and cook for 3 minutes or until prawns change colour.
Remove from heat and garnish with coriander and serve with steamed rice.
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