Thai Red Prawn Curry with Potatoes

This is the ultimate in quick dinners. I cheated and used a shop bought red curry paste, handy for when you don't want to spend the whole evening slaving over the hob. I used the following:

Couple of tablespoons of Thai red curry paste
A few asparagus spears, with the woody ends broken off
Boiled and peeled baby potatoes, which I halved
Cooked, peeled prawns
Couple of chopped shallots
Sliced red pepper
Sliced mushrooms
Handful of peas
Couple of teaspoons of lime juice
Grating of creamed coconut
Coriander herb

Gently fry off half the onion and all the mushrooms for a couple minutes until soft. Then add the paste and give it a good stir around, be careful not to have the heat too high as the paste will burn very quickly. Then add some water, you need enough to cover all the veg when its added. Grate in the coconut and add the lime juice then let it bubble gently for a couple of minutes. I also chop up some stalk of the coriander and add to the sauce. Adjust the heat and seasoning to your taste, I added a big pinch of chilli flakes. Let the sauce bubble for about 10 mins, adding the peas for the final 5, and then add the red of the ingredients to heat through.  Add a handful of chopped coriander right before you serve. I served this with Garlic, Onion and Coriander pitta bread link: GOC Bread.