Spicy Thai Prawn Curry

A Jamie Oliver Sainsbury's recipe for Spicy Thai Prawn Curry.

ThaiChickenIntermediate61 minBy Northstar

Ingredients

Servings

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

1
Place the first 10 curry paste ingredients into a food processor and whiz up to a fine paste for 1 minute.
2
In a hot wok or casserole type pan pour in a little oil, add the curry paste and cook for 30-40 seconds.
3
Next add the coconut milk and simmer for 3 minutes before adding the green beans and baby corn.
4
Simmer for a further 7 minutes then season with soy sauce finally adding the prawns.
5
Remove from the heat and serve immediately with some lightly fluffy fragrant rice.