Name: Prawn and green beans curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 Tbsp groundnut or sunflower oil; 1 small onion; 1 large clove garlic; 1 inch ginger; 1 red chilli; 1 x 400 ml tin coconut milk; juice of 1 lime; ½ tsp soft light-brown sugar; 1 fresh or dried Kaffir lime leaf; 200g green beans; 300g raw, peeled prawns; 1 handful coriander leaves; To serve:; 1 Tbsp roughly chopped coriander; ½ red chilli, deseeded and chopped

Prawn and green beans curry

8 Aug 2017

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

This South-east Asian style prawn and green beans curry is ready whilst you’re cooking some rice to serve with. It’s delicious, easy and healthy! Perfect for a midweek supper - or part of a Thai menu when you have friends over for a laid-back dinner party.

Ingredients

1 Tbsp groundnut or sunflower oil
1 small onion
1 large clove garlic
1 inch ginger
1 red chilli
1 x 400 ml tin coconut milk
juice of 1 lime
½ tsp soft light-brown sugar
1 fresh or dried Kaffir lime leaf
200g green beans
300g raw, peeled prawns
1 handful coriander leaves
To serve:
1 Tbsp roughly chopped coriander
½ red chilli, deseeded and chopped

Instructions

Peel and finely chop the onion, garlic and ginger. Halve and deseed the chilli, then cut into slivers.
Heat the oil in a large saucepan or wok. Add the onion, garlic, ginger and chilli. Stir-fry over medium heat until the onion is soft. Add the coconut milk, lime juice, sugar and kaffir leaf. Bring to the boil.
Meanwhile cut each green bean into 3 bits, first removing the ends. Add these to the curry and cook for 5 minutes. Add the prawns, put a lid on, turn up the heat and cook for about 3- 5 minutes, then turn off the heat, stir in the coriander. Put the lid on back quickly and rest for a couple of minutes.
Serve with the chilli and coriander leaves scattered on top.