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

4 medium potatoes, peeled & chopped
500 g medium uncooked prawns
1 tbsp spiced oil (recipe 53)
1 tbsp red curry paste*
1 medium onion, chopped
1½ c coconut milk
1 tbsp lime juice
2 medium tomatoes (optional)
1 19 oz can chick peas
1 tbsp shredded fresh basil

Boil, steam or microwave potatoes until tender. Shell and devein prawns, leave 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, juice and tomatoes, bring to a boil. Add prawns, potatoes, chick peas and basil, cook gently, stirring occasionally, about 5 minutes or until prawns are tender.

Serves 4.

* Can add more to spice it up

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