Serves 4
Preparation Time 15 min
Cook time 30 min
INGREDIENTS
2 x 400ml cans coconut milk
¼ cup Penang Curry Paste (see recipe below)
¼ cup fish sauce
4 kaffir lime leaves, shredded
2 tbs peanut oil
2 tbs palm sugar (grated)
1kg unpeeled or 500g–750g peeled Spencer Gulf King Prawns (uncooked) – depending on your taste
200g green beans
½ cup fresh basil leaves
½ cup roasted peanuts (or almonds)
2 fresh long red chillies thinly sliced
1 red capsicum thinly sliced lengths
1 clove garlic
White or brown rice
METHOD
1 Place coconut milk, paste, sauce, sugar and lime leaves in pan or wok for 15 minutes until mixture reduces by a third – stirring regularly.
2 Meanwhile heat oil in large frying pan, cook prawns and drain on paper towel.
3 Add beans, capsicum and prawns to curry mixture. Cook, uncovered for 5 minutes or until beans and capsicum are tender and seafood is cooked to liking.
4 Serve curry on rice sprinkled with basil leaves and nuts (of your liking).
The Carousel thanks Marine Stewardship Council for this recipe created for Sustainable Seafood Day (Friday 20th March).
