Ingredients
- 1 tablespoon oil (vegetable oil)
- 1 brown onion, sliced
- 105 grams curry paste (1/2 a 210 gram jar Yellow Curry Paste, Valcom brand stipulated)
- 150 grams sweet potato (peeled and diced)
- 400 ml light coconut milk
- 2 tablespoon fish sauce
- 200 grams green beans (trimmed and cut into 5cm lengths)
- 1/2 cup sliced bamboo shoots
- 600 grams shrimp (green prawns, peeled and deveined and tails intact, though I would remove tails)
- 80 grams cherry tomatoes (halved, 8 tomatoes)
- Coriander (1/2 bunch coriander, roughly chopped)
- Steamed rice, to serve
How to Make
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Step 1: 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.
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Step 2: Add coconut milk, fish sauce, beans and bamboo shoots and simmer gently for 6 minutes or until potato is just tender.
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Step 3: Add prawns and tomato and cook for 3 minutes or until prawns change colour.
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Step 4: Remove from heat and garnish with coriander and serve with steamed rice.
We hope you enjoy this recipe!
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