Thai Prawn Curry

Thai Prawn Curry can be made in half an hour and in one dish -- perfect for when you get home from work. You could also serve it over noodles instead of rice.

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 150  g  French beans
• 125  g  prawns
• 6  button mushrooms, sliced
• 1  red pepper, cut into slivers
• 1  tablespoon Thai fish sauce
• 2  tablespoons Thai red curry paste
• 200  ml  chicken stock or 200  ml  vegetable stock
• 200  ml coconut milk
•  dried basil, coriander
• 1  lime, juiced
•  olive oil (for cooking)
•  basmati rice, cooked

Directions

1. Boil water in a saucepan and cook enough rice for 2 people.
2. Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
3. Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
4. Cook until the beans are tender.
5. Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
6. Serve over basmati rice, preferrably in a shallow bowl.