Serve this super-simple curry with steamed rice and naan.
Serves: 6
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.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!