Go Back

Prawn and green beans curry

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: South East Asian
Calories: 1234
Ingredients Method

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
  • 200 g green beans
  • 300 g raw peeled prawns
  • 1 handful coriander leaves
  • To serve:
  • 1 Tbsp roughly chopped coriander
  • ½ red chilli deseeded and chopped

Method
 

  1. Peel and finely chop the onion, garlic and ginger. Halve and deseed the chilli, then cut into slivers.
  2. 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.
  3. 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.
  4. Serve with the chilli and coriander leaves scattered on top.