Photography and recipe by Sarah Tuck
Serves 6, Gluten Free
Serve this super-simple curry with steamed rice and naan.
Ingredients
2 tablespoons neutral oil
1 large brown onion, finely chopped
3 cloves garlic, crushed
1 thumb ginger, grated
15 curry leaves
3 cardamom pods, bruised
1 stem fresh lemongrass, bashed with the end of a rolling pin
2 teaspoons each ground cumin, ground coriander and ground turmeric
½ teaspoon black pepper
2 green chillies, thinly sliced
600ml coconut cream
250ml fish stock
1-2 teaspoons fish sauce (to taste)
2 kaffir lime leaves
1 kilogram peeled raw king prawns, tails left on
24 green beans, topped
2 limes, halved, to serve
Method
Heat the oil in a large wok or heavy-based frying pan and cook the onion, garlic and ginger over a gentle heat for 8 minutes. Add the curry leaves, cardamom pods, lemongrass, spices, pepper and half of the green chilli and cook for 5 minutes.
Add the coconut cream, stock, fish sauce and lime leaves, bring to a boil then reduce the heat to a simmer for 15 minutes. Add the prawns and beans and cook for 8-10 minutes until the prawns are cooked through. Squeeze over the lime juice from the lime halves, garnish with the remaining green chilli and serve immediately with steamed rice.
