Spicy Thai Prawn Curry
Prep and cook time: Up to 30 mins
Serves: 4
1/2 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 baby corn
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)
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 simmer for 3 minutes before adding the green beans and baby corn. Simmer for a 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.