METHODFry the onion, lemongrass, ginger and garlic in hot oil until soft and aromatic. Add the satay paste and fry together for a further 1 minute.
Add the part-cooked potatoes to the aromatic mixture and stir 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.
Bon Apetit!
Serves: 4
Preparation: 35 mins
Cooking: 15-20 mins
500g Albert Bartlett Apache Potatoes, quartered and part steamed
220g shelled king prawns
1 small red onion finely diced
2 sticks lemongrass finely sliced
A small piece of unpeeled ginger, finely grated
2 puréed cloves of garlic
2 tablespoons 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
Light soy sauce