Prawn Green Curry

Name: Prawn Green Curry
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 3 servings
Ingredients: 400g, peeled Prawns; 1 tin (400ml) Coconut Milk; 2 handfuls, halved (200g) Green Beans; a thumb, grated (15g) Fresh Ginger; to serve (450g cooked) White Rice; 1 tbsp (15g) Fish Sauce

Recipes · Dinner · Recipe, Typed Supps

Prawns go in last and cook in ninety seconds — everything else is ready before they see the pan.

Allergens and patterns

Contains crustaceans, fish. Fits: Pescatarian, Gluten-free.

Ingredients

400g, peeled Prawns — Lean, fast protein, and they carry a green curry better than chicken does.
1 tin (400ml) Coconut Milk — Split the thick cream off the top and fry the paste in it — that is the step most home versions skip.
2 handfuls, halved (200g) Green Beans — In four minutes before the prawns, so they keep their snap.
a thumb, grated (15g) Fresh Ginger — Heat and sharpness against the coconut fat.
to serve (450g cooked) White Rice — Jasmine rice, which is the traditional partner and the right texture for a thin curry.
1 tbsp (15g) Fish Sauce — The salt, and the savoury depth nothing else in the pot provides.

Nutrition per serving

Calories: 531 kcal
Protein: 26.3g
Carbohydrate: 54.1g
of which sugars: 4.6g
Fat: 22.3g
of which saturated: 17.1g
Fibre: 3.8g
Sodium: 1158.1mg

Method

Fry the curry paste and ginger in the thick coconut cream until it separates and smells strong.
Add the rest of the tin and simmer five minutes.
Add the beans, cook four minutes, then the prawns for ninety seconds.
Season with the fish sauce and a squeeze of lime, and serve over rice.