Directions

To Cook

1. Stir-fry yellow curry paste with oil over low heat until fragrant, add kaffir lime leaves.
2. Slowly add coconut milk, potato, water, fish sauce and sugar. Stir well and bring to the boil. Add prawn meat, continue cooking over high heat.
3. Add tomatoes to curry, simmer for a few minutes before adding red chilli and coriander leaves.
4. Remove from heat. Serve with steamed Thai Moon Jasmine Rice.