This Thai Prawn Curry really is super-easy. You can make the curry paste the night before and keep it in the fridge until you use it. (Forget the shop-bought versions when you can make this so easily and it's so healthy) Then it's just a case of gathering the rest of the ingredients and starting to cook. Perfect!
400ml coconut milk 1 tbsp tamari soy sauce 2 tbsp Thai fish sauce 100g green beans, trimmed 1 red pepper, deseeded and cut into thin strips 1 yellow pepper, deseeded and cut into thin strips 100g sugar snap peas or peas 100g beansprouts 500g cooked large king prawns juice of 1 lime 1 small handful of coriander leaves, to serve steamed rice, to serve lime wedges, to serve 1 red chilli, finely chopped, to serve 1 large handful peanuts, chopped, to serve
curry paste: ½ tsp ground cumin ½ tsp ground coriander 1 red chilli, coarsely chopped 2 shallots, coarsely chopped 2 garlic cloves, coarsely chopped 2.5cm piece of root ginger, peeled and coarsely chopped 4 kaffir lime leaves 1 lemongrass stalk, coarsely chopped ½ tsp shrimp paste 2 tbsp olive oil 1 tbsp tamari soy sauce 1 large handful of coriander leaves and stalks, coarsely chopped
To make the curry paste, put the ground cumin and ground coriander into a mini food processor or spice mill. Add the chilli, shallots, garlic and ginger and blend well, then add all of the remaining ingredients for the paste and blend to form a coarse paste.
Heat a wok or large frying pan over a medium heat until hot. Add the curry paste and heat for 30 seconds over a low heat. Add the coconut milk and cook for 4–5 minutes, stirring well.
Add the tamari and 1 tablespoon of the fish sauce and stir well then add the vegetables and cook over a medium heat for 3–4 minutes until they are just tender but still slightly crunchy. Take care not to let the mixture boil or the coconut milk will curdle. Stir in the prawns and cook for another 2–3 minutes until they are hot, then stir in the lime juice. Check the seasoning and add a little more fish sauce to taste if needed. Sprinkle with the chopped coriander and serve with rice, the lime wedges, chilli and peanuts and extra coriander sprigs, if you like.