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Course: main course
Total time: under 30 minutes
Skill level: Easy
Cost: Moderate
Yield: Serves 4-6
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Ingredients

  • ½ teaspoon ground cumin or whole seeds, crushed
  • 1 heaped teaspoon ground coriander or whole seeds, crushed
  • 2-3 whole fresh green chillies, to taste
  • 3 large thumb-sized pieces of fresh ginger, peeled and chopped
  • 3 fresh lemongrass stalks, trimmed back and chopped
  • 4 cloves of garlic, peeled
  • 4 handfuls of fresh coriander (cilantro), with stalks
  • 6 mild onions, washed and trimmed
  • Zest of 1 lime and juice of 2 limes
  • 2 tablespoons olive oil, to loosen
  • 7 ounces slender green beans, trimmed
  • 7 ounces baby corn
  • 1 x 14 ounce can of coconut milk
  • 2-3 tablespoons light or dark soy sauce
  • ¾ pound cooked, peeled tiger or jumbo shrimp or cooked, peeled shrimp, chilled or frozen

Directions

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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Nutritional Information

Nutrients per serving

338kcal (17%)
484mg (20%)
26g
7g
22g (33%)
0g
13g (67%)
6g
1g
109mg (36%)
7g
18g
118mg
715mg
55mcg RAE (2%)
21mg (35%)
147mg (15%)
7mg (38%)