Thai-style potato, chick pea curry with prawns -- (Australian Women's Weekly - Potato Cookbook)

4-5 potatoes cubed
500 g medium cooked prawns (optional)
1 tbsp vegetable oil
½ package curry paste (red, green or yellow)
1 medium onion, chopped
1 tin coconut milk
1 tin chick peas drained and rinsed OR ~ 2-3 cups cooked chick peas
1 tbsp fish sauce
1 tsp grated lime rind
1 tbsp lime juice
2 medium tomatoes, peeled, chopped
1 tbsp shredded fresh basil

Boil, steam or microwave potatoes until tender. Shell and devein prawns, leaving tails intact. Heat oil in pan, add curry paste, cook, stirring, about 1 minute or until fragrant. Add onion, cook, stirring, until onion is soft. Add coconut milk, sauce, rind, juice and tomatoes, bring to boil. Add prawns, potatoes and chick peas and basil, cook gently, stirring occasionally, about 5 minutes or until prawns are tender.

Serves 4.

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