Serves: 2 35 minutes

Thai Spicy Prawn Curry

FG 3 | CC 9

Calories: 225 kcal

2.5cm/1 in piece fresh root ginger (peeled)

1 stalk lemon grass (chopped)

2 cloves garlic (crushed)

2 spring onions (chopped)

½ tsp ground cumin

½ tsp coriander seeds

Small bunch fresh coriander

1 lime (zest and juice)

Freshly ground black pepper

200ml coconut milk

1 tsp nam pla / fish sauce

115g fine green beans (trimmed and halved)

2 kaffir lime leaves

225 g tiger prawns (peeled (fresh or cooked))

Put the ginger, lemon grass, garlic, spring onions, cumin, coriander seeds and leaves, lime zest and juice and plenty of black pepper in a blender or food processor and whizz to a paste
Put the coconut milk, nam pla, green beans and curry paste in a saucepan and simmer for about 10 minutes.
Add the prawns and continue simmering for 2-3 minutes, until they are thoroughly heated. If using raw tiger prawns, they will turn pink when cooked.
Serve the curry immediately, garnished with fresh basil.
Fragrant Thai rice is a good accompaniment to this dish - add 4 Checks per portion

*Create a vegetarian version; omit the prawns and add sliced green pepper, spring onion and asparagus with the green beans.