Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 500g Rooster potatoes
  • 2 onions
  • 3 cm ginger
  • 2 cloves of garlic
  • 1 stick lemon grass
  • 70g yellow curry paste (store bought)
  • 70g tomato paste
  • 1 can (400g) coconut milk
  • 400 ml fish stock
  • 300g cauliflower florets
  • 200g broccoli florets
  • 1 sweet red pepper
  • 600g cleaned and peeled raw prawns
  • A handful fresh coriander
  • Salt and pepper
  • Olive oil
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Preparation time: 30 MIN Cooking time: 20-25 MIN
  1. Cut the Rooster potatoes into 2 cm chunks/cubes. Roughly chop the onion, grate the ginger, crush the garlic, and bruise/crush the lemongrass (using the back of a knife).
  2. Heat a large pot with olive oil and fry the potatoes, onion, ginger, garlic, and lemon grass until fragrant.
  3. Add the yellow curry paste, tomato paste, coconut milk, and fish stock. Bring to a simmer.
  4. Add the cauliflower and broccoli florets. Leave to simmer until tender.
  5. Cut the sweet red pepper into diagonal chunks.
  6. Add the red pepper and uncooked prawns. Simmer for 10 more minutes until the vegetables are still firm to the bite and the prawns are cooked through. Garnish with chopped coriander.

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