Thai Red Prawn Curry

Ingredients

4 tbsp Thai Red Curry Paste (Maesri can best)2 large garlic cloves , minced (or 2 tsp paste)2 tsp fresh ginger, finely grated (or paste)1 tbsp lemongrass paste or finely chopped fresh3 tbsp vegetable oil1 cup chicken broth/stock400 ml coconut milk (full fat)6 kaffir lime leaves1 tbsp sugar2 tsp fish sauce750g-1kg prawns, peeled, cleaned & deveined, tails on120g green beans , trimmed and cut into small pieces12 Thai basil leavesGarnishes (optional)Fresh red chilli slicesFresh corianderLime wedges to squeeze over currySteamed jasmine rice

Method

Heat oil in a large heavy based pan over medium high heat.Add curry paste (I used 3⁄4 of the can as I didn’t want it too spicy) lemongrass, garlic, and ginger, and cook for about 2 minutes so it “dries out”Add chicken stock and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.Add coconut milk, lime leaves, sugar, and fish sauce. Stir, then add Prawns & beans.Spread prawns out, bring to simmer, then turn heat down to medium. Simmer for about 6-8 minutes or until Sauce reduces, the prawns are cooked, and the sauce is almost at the thickness you want.Do a taste test. Add more fish sauce to add more saltiness and sugar for sweetness.Remove from heat. Stir through a handful of Thai basil leaves or regular basil if you can’t get Thai basil.Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander leaves, and some lime wedges.