My Pop-up Kitchen’s Indonesian Curry Paste is fragrant, rich and nutty and our vegetable curry recipe is a great meat-free meal. It’s as easy as 1-2-3!

250g raw king prawns
2 tbsp cooking oil (coconut or vegetable oil)
250g/9oz tin of sliced bamboo shoots
1 x 400g/14oz tin of coconut milk
salt to season
4 kaffir lime leaves
4 bay leaves
1/2 jar My Pop-up Kitchen Indonesian Curry Paste


1. Butterfly the king prawns.

2. Heat a pan until hot and add the oil and curry paste and fry for one minute. Add the bamboo shoots, kaffir lime leaves and bay leaves and fry for a further minute, until coated with the paste.

3. Turn down the heat and add the coconut milk along with the prawns. Simmer for a further 20 minutes, but don’t let the coconut milk boil or it might split. Season with salt, serve and enjoy!

4. Ready to serve with jasmine rice.

My Pop-up Kitchen Tip: Make double and freeze a portion, and enjoy it again the next time!