Fragrant prawn curry

4 servings Prep: 15 mins, Cooking: 30 mins
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An amazing prawn curry with fine green beans.

By Food24 August 14 2012
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Ingredients (13)

1 onion — roughly chopped
4 garlic — cloves
2 cm fresh ginger — peeled
2 fresh chillies — deseeded
5 ml turmeric — ground
fresh coriander — handful
15 ml canola oil
125 ml stock — fish or vegetable
1 can coconut milk
5 ml brown sugar
15 ml fish sauce
400 g prawn tails — peeled,de-veined
180 g green beans — fine, trimmed, chopped
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Put all the paste ingredients into a food processor and blitz until a paste is formed.
Heat the oil and sauté the paste until fragrant.
Add the stock and simmer for a few minutes, then add the coconut milk, sugar and fish sauce and bring to the boil. Simmer uncovered for +- 15 minutes allowing it to reduce slightly and for the flavour to develop.
Add the green beans and simmer covered for +- 2 minutes, add the prawns and simmer for another 5 minutes.
Add more fish sauce if not salty enough.
Serve with basmati rice infused with lemon and coriander.

For the rice:
500 ml (2 cups) basmati rice
1 L cold water
5 ml (1 tsp) salt
Zest of 1 lemon
Handful of chopped coriander

Add the rice and water to a medium pot, cover and bring to the boil. Then turn heat down and simmer until all the water has dissolved. Remove from the heat and allow to stand covered for 5 minutes. Use a fork to stir in the zest and coriander.

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