THAI GREEN PRAWN CURRY

INGREDIENTS

4 spring onions, shredded into long lengths

1 tbsp rapeseed oil

3 garlic cloves, thinly sliced

2-3 tbsp Thai green curry paste

2 x 400ml cans coconut milk

1-2 tbsp fish sauce

1 tsp sugar

6 lime leaves

250g fine beans, trimmed

800g raw peeled king prawns

250g sugar snaps, halved

Lime juice to taste

6 tbsp roughly chopped

fresh coriander

Thai basil leaves to serve

METHOD

1. Place the spring onions in a bowl of iced water and put in the fridge for an hour or so to curl. Heat the oil in a large non-stick saucepan, add the garlic and fry for 1 minute, taking care not to burn. Add the curry paste and fry for 3-4 minutes, stirring occasionally until fragrant. Add the coconut milk, fish sauce, sugar and lime leaves, bring almost to the boil and then simmer for 3 minutes.

2. Add the fine beans and simmer for 5 minutes and then drop in the prawns and simmer for 2-3 minutes until cooked through. Add the sugar snaps and remove from the heat. Add the lime juice and check the seasoning, adding more fish sauce and lime juice if needed. Stir in the coriander, serve over hot jasmine rice and scatter with the drained spring onions and the Thai basil leaves.