This tasty Thai dish is ready in just fifteen minutes and is great with coconut rice

1tbs olive oil
250g / 8oz cooked prawns, thawed if frozen, drained and blotted dry
2tbsp Thai green curry paste
A handful of broad beans
A handful of fresh spinach
1 Sweet potato, peeled and cubed
2tbsp Thai green curry paste
400g can of coconut milk
100g Rice

1. Heat the oil on a high heat and lightly fry the prawns.
2. Add the green curry paste.
3. Then stir in half the can of coconut milk.
4. Add the sweet potato and lower the heat to simmer.
5. Meanwhile wash the rice then boil according to the instructions on the packet. Use half the recommened amount of water and the remaining coconut milk.
6. Add the beans and spinach to the curry and leave to simmer until the potatoes are soft. Serve with the rice

Find more recipes:
Easy Thai fish cakes
Chinese chicken and sesame noodle stir-fry
Quick main recipes

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