This recipe is a classic in our family. It is done in less than 30 minutes with a ready made curry paste. It may sound like a sacrilege to use ready made paste, but I swear the one I buy from my local Asian store is so good, I can’t beat it! so why bother?
What you need:
- 1 large white onion, chopped
- 1 table spoon green curry paste
- 150gr baby corn
- 150gr Asian baby aubergines
- 200gr Asian green beans
- 1/2 liter coconut milk
- 1/2 liter chicken stock
- 300gr Black Tiger Prawns
- 2 tablespoons peanut oil
- 3 table spoons fresh coriander
- 2 twigs of lemongrass
Heat a large frying pan over medium-high heat. Add the oil and the onion and stir until golden add the paste and cook the mixture 3 minutes. Add the stock and reduce the heat to medium. Add lemongrass, aubergines and beans. Cook for 10minutes. Add the coconut milk, prawns and the baby corn. Cook for another 10 minutes. Stir regularly.
When cooked, remove the lemongrass, serve curry on 1 side of the plate. Add some roughly chopped coriander on top of the curry. Serve with Basmati rice.