Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
½ x 5ml spoon ground cumin or if using a whole seed, then pound or crushed
1 heaped 5ml spoon ground coriander or (if using a whole seed then pound or crushed)
2-3 fresh whole green chillies to your taste
4 large thumb sized pieces of fresh ginger, peeled and chopped
3 fresh lemon grass stalks, trimmed back and chopped
4 cloves garlic, peeled
4 handfuls of fresh coriander with stalk attached
6 salad onions, washed and trimmed
2 limes, zest of one and juice of both
30ml spoon olive oil, to loosen
400ml can coconut milk
200g fine green beans, tailed
200g babycorn
2-3 x 15ml spoons light or dark soy sauce or fish sauce if preferred
300g chilled or frozen cooked prawns, tiger prawns or king prawns
(Alternatively chicken can be used)
Method
Place the first 10 curry paste ingredients into a food processor and whiz up to a
fine paste for 1 minute. In a hot wok or casserole type pan pour in a little oil, add
the curry paste and cook for 30-40 seconds. Next add the coconut milk and
simmerfor3minutesbeforeaddingthegreenbeansandbabycorn.Simmerfora
further 7 minutes then season with soy sauce finally adding the prawns.
Remove from the heat and serve immediately with some lightly fluffy fragrant rice.
* Nice Rice Guide: Boil around 100g to 150g of rice per person in salted boiling
waterfor8minutes(youcould atthispointscentthericewithaherborspiceora
combination of your choice), after this time drain the rice through a colander and
refill half the pan with boiling water. Place the colander over the pan, cover with
foil, simmer and steam the rice for 10 more minutes. Pukka!
Nutrition Info (per serving): 221 calories, 10 g fat.
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