Coconut prawn and vegetable curry

Cook the potatoes in a saucepan of lightly salted, boiling water for 10 minutes. Drain and set aside.

Meanwhile, heat the oil in a large heavy-based saucepan, add the onion and fry gently for 5 minutes, stirring occasionally. Add the garlic and curry paste and cook for a further 2 minutes, stirring all the time.

Add the creamed coconut and stir until it has melted, then add the tomatoes with their juice. Simmer uncovered for 2–3 minutes until the mixture resembles a fairly thick paste.

Add the carrots, cauliflower florets and stock, bring to the boil, then cover and simmer for 15 minutes. Add the beans and potatoes and cook for a further 8 minutes.

Stir in the prawns and simmer for 2–3 minutes or until they turn pink (simply heat through for 1–2 minutes if using cooked). Season to taste, stir in the chopped coriander and serve straight away.