SRI LANKAN-ISH PRAWN CURRY (GF)
Serves 6
Serve this super-simple curry with steamed rice and naan.
2 tablespoons neutral oil1 large brown onion, finely chopped3 cloves garlic, crushed1 thumb ginger, grated15 curry leaves3 cardamom pods, bruised1 stem fresh lemongrass, bashed with the end of a rolling pin2 teaspoons each ground cumin, ground coriander and ground turmeric½ teaspoon black pepper2 green chillies, thinly sliced600ml coconut cream250ml fish stock1-2 teaspoons fish sauce (to taste)2 kaffir lime leaves1 kilogram peeled raw king prawns, tails left on24 green beans, topped2 limes, halved, to serve
Heat the oil in a large wok or heavy-based frying pan and cook the onion, garlic and ginger over a gentle heat for 8 minutes. Add the curry leaves, cardamom pods, lemongrass, spices, pepper and half of the green chilli and cook
