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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.