Ingredients per serve
Method
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Oil 50.0 ml
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Sweet potato, diced 600.0 g
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Water 1.0 l
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Red capsicums, thinly sliced 2.0 x
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Yellow squash, diced 200.0 g
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Green beans, trimmed, halved 200.0 g
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Lime juice 20.0 ml
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Green prawns, peeled 1.0 kg
Serving Suggestion
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Steamed Rice, To Serve
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Lime Wedges, To Serve
Preparation
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Method
- Heat oil in a large saucepan over medium heat. Add Knorr Thai Yellow Curry Paste and cook for 3 minutes until fragrant.
- Add sweet potato, toss to coat, then add water and Knorr Coconut Milk Powder, stirring until combined. Simmer for 10-15 minutes until sweet potato is softened.
- Add capsicum, squash and beans and cook until tender, then stir in prawns and cook until opaque. Season with lime juice.
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Serving Suggestion
- Serve prawn curry accompanied with steamed rice and lime wedges.