Spicy Thai Prawn Curry
A Jamie Oliver Sainsbury's recipe for Spicy Thai Prawn Curry.
Ingredients
- 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 0.5 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 clove 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
- 30 ml spoon olive oil, to loosen
- 400 ml can coconut milk
- 200 g fine green beans, tailed
- 200 g babycorn
- 2 0.5 x 15ml spoons light or dark soy sauce or fish sauce if preferred
- 300 g chilled or frozen cooked prawns, tiger prawns or king prawns
Instructions
- 1
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.
- 2
Spinach Cannelloni Prep and cook time: 30 mins to 1 hour Serves: 6