I’ve made this curry a few times now and it’s exceptional. It’s a one wok dish too!
The herbs really highlight this red curry, stirred through just before serving, add to that the fresh, fiery chilli thrown in at the beginning of the cooking process? It lingers wonderfully on the pallet.
The recipe says to cook the potatoes for about 10minutes until soft but i’ve found each time that it takes longer. Put a lid on the wok or saucepan so the sauce doesn’t evaporate and cook the potatoes until soft when pricked with a sharp knife. At that point add the prawns to cook for the final couple of minutes. I also added shredded kaffir lime leaves because they’re just so fantastic.
Don’t forget to serve in warmed bowls, you want that curry to stay hot, tastes so much better that way!
And if you have leftovers, as with most curries, they’re often better the next day as was the case here.