Prawn Green Thai Style Curry

with Green Beans, Carrot and Zesty Rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a half-full kettle. Meanwhile, trim the carrot(no need to peel), then slice into rounds about 1cm thick. Trim thegreenbeans, then cut into thirds. When boiling, pour the water into a large saucepan with 1/4tsp salt on high heat. Add thericeand cook for 12-13 mins. Once cooked, drain in a sieve and pop back in thepan. Cover with a lid and leave to the side until ready to serve.

Step 2

While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the carrot and green beans and stir-fry until starting to soften, 4-5 mins.

Step 3

Peel and grate the garlic(or use a garlic press). Zest the lime, then cut into wedges.

Step 4

Add the garlic and Thai green style paste to the veg and stir-fry for 30 secs. Drain the prawns. Stir in the coconut milk and vegetable stock paste. Bring to the boil, then lower the heat and simmer until the veg is almost tender, 3-4 mins. Next, stir in the prawns and cook for another 5-6 mins.

Step 5

While the curry simmers, fluff up the rice with afork and stir through thelime zest. Once the prawns are cooked, remove the pan from the heat and season with salt, pepper, and a squeeze of lime juice.

Step 6

Share the rice out between your bowls and spoon over the prawn curry. Serve any remaining lime wedges on the side for squeezing over.

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