Pan-Seared Prawns and Curry Sauce

Nutrition per serve

Ingredients

• 1pcs shallot
• 2clov garlic
• 1pcs bird's eye chilli
• 1pcs ginger
• 1bunch lemongrass
• 5g ground turmeric
• 20ml fish sauce
• 150g jasmine rice
• 1bunch makrut lime leaves
• 200ml coconut milk
• 150g green beans
• 200g peeled prawns
• 1pcs lime
• 10ml sugar
• 30ml neutral-flavoured oil

Method

1. Step 1 — Prep paste ingredients
   Coarsely chop the shallot and garlic. Halve the chilli, removing the seeds if less heat is desired. Peel and slice half the ginger*. Trim the end of the lemongrass stem, then cut off the dry woody section at the top. Peel off 2-3 tough outer layers, then coarsely chop half the pale, tender part of the stem*.
2. Step 2 — Make curry paste
   Process the shallot, garlic, chilli, ginger, lemongrass, half the turmeric*, half the fish sauce*, 2 tsp sugar and 1 tbs oil in a small food processor until a coarse paste forms.
3. Step 3 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
4. Step 4 — Cook curry sauce
   Meanwhile, separate the lime leaves and remove the central vein. Finely shred half the leaves and set aside. Heat 2 tsp oil in a medium frypan over medium heat. Cook the curry paste for 1-2 mins until slightly reduced and fragrant. Scrunch the remaining lime leaves and add to the paste. Add the coconut milk and cook, stirring regularly, for 4-5 mins until slightly reduced.
5. Step 5 — Cook beans and prawns
   While the curry sauce is cooking, trim the beans. Heat 2 tsp oil in a medium frypan over high heat. Cook the beans for 1 min or until slightly charred. Add the prawns and cook, stirring, for a further 2-3 mins until the prawns are just cooked through and the beans are tender.
6. Step 6 — Get ready to serve
   Juice half the lime and cut the remaining lime into wedges. Stir the lime juice into the curry, then taste and season with salt and pepper. Fluff the rice with a fork. Divide the rice, prawns and beans among bowls. Spoon over the curry sauce and scatter with the shredded lime leaves. Serve with the lime wedges.

Allergens

Fish, Crustacean