• 4servings
  • 338calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E
MineralsCopper, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon ground cumin or whole seeds, crushed

  2. 1 heaped teaspoon ground coriander or whole seeds, crushed

  3. 2-3 whole fresh green chillies , to taste

  4. 3 large thumb-sized pieces of fresh ginger , peeled and chopped

  5. 3 fresh lemongrass stalks, trimmed back and chopped

  6. 4 cloves of garlic , peeled

  7. 4 handfuls of fresh coriander (cilantro), with stalks

  8. 6 mild onions , washed and trimmed

  9. 1 lime and juice of

  10. 2 limes

  11. 2 tablespoons olive oil , to loosen

  12. 7 ounces slender green beans , trimmed

  13. 7 ounces baby corn

  14. 1 x 14 ounce can of coconut milk

  15. 2-3 tablespoons light or dark soy sauce

  16. 3/4 pound cooked, peeled tiger or jumbo shrimp or cooked, peeled shrimp, chilled or frozen

Instructions Jump to Ingredients ↑

  1. Throw the first 10 ingredients into a food processor and whizz up to a fine paste. Pour a little oil into a hot wok or casserole-type pan, add the green beans and baby corn and stir fry for 30 seconds. Add the curry paste and coconut milk, bring to the boil and simmer for 5 minutes. Season with soy sauce, add the shrimp and cook for 1 minute (if using frozen shrimp, add them 2 minutes before the end of cooking time). Serve immediately with some light, fluffy rice.


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