- 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
- 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.
- Add the part-cooked potatoes to the aromatic mixture and stir the potatoes into the mixture to coat evenly.
- Add the ale and the coconut milk and simmer with the potatoes uncovered for 5-6 minutes.
- Now add the prawns to the potatoes and simmer together gently for 3-4 minutes.
- Season the curry with salt, pepper and a pinch of sugar as well as lime juice and soy sauce to your taste.
- 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
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