Quick Bites: Prawn, mango and peanut curry

You’ll need

• 500g small Albert Bartlett Apache Potatoes, quartered and part steamed
• 220g shelled king prawns
• 1 small red onion, finely diced
• 2 sticks lemon grass, finely sliced
• A small piece of unpeeled ginger, finely grated
• 2 puréed cloves of garlic
• 2 tbspn satay paste
• 1 can Brewgooder Tropical Pale
• 1 can unsweetened coconut milk
• 1 ripe mango, peeled and flesh diced
• Roughly chopped coriander
• Thinly sliced hot red chilli
• Light olive oil
• Salt, pepper & a pinch of sugar
• Lime juice and light soy sauce

Method

1. Fry the onion, lemongrass, ginger and garlic in hot oil until soft and aromatic. Add two tablespoons of satay paste and fry together for a further minute.
2. Add the part-cooked potatoes to the aromatic mixture and stir the potatoes into the mixture to coat evenly.
3. Add the ale and the coconut milk and simmer with the potatoes uncovered for 5-6 minutes.
4. Now add the prawns to the potatoes and simmer together gently for 3-4 minutes.
5. Season the curry with salt, pepper and a pinch of sugar as well as lime juice and soy sauce to your taste.
6. To serve, spoon the curry into warmed bowls and top with slices chilli and mango with a generous sprinkle of coriander.

For more recipes, visit albertbartlett.co.uk