I tried this last night. It’s one of dinner’s in Jamie Oliver’s 30 minute meals. It’s pretty good but I still think this version is the best I’ve tried: https://delishuss.wordpress.com/2010/08/29/green-bean-and-coconut-soup/. I know the title says soup but it’s more of a curry. I followed Jamie’s recipe to the tee but take my advice, you need to finely chopped the lemon grass before putting it in the blender. Otherwise you have the equivalent to lumps of straw in your dinner 🙂
• 2 stalks of lemongrass
• 1 fresh red chilli
• 2 cloves of garlic
• optional: 4 kaffir lime leaves, fresh,
dried or frozen
• a bunch of fresh coriander
• 2 jarred red peppers in oil
• 1 heaped teaspoon tomato purée
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• a 2cm piece of fresh ginger
• • 200g sugar snap peas
220g small cooked prawns
• 1 x 400g tin of coconut milk
• 2 limes, to serve
• 1 bag of prawn crackers, to serve
- Put a large frying pan on a medium heat.
- Trim the ends and tough outer leaves of the lemongrass stalks, bash up the stalks with the side of a knife, finely chop and then put into a food processor with 1 fresh red chilli (stalk removed), 2 peeled cloves of garlic, 4 lime leaves, a bunch of coriander, 2 jarred red peppers, 1 heaped teaspoon of tomato purée, 1 tablespoon of fish sauce, 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Peel and add 2cm of fresh ginger.
- Blitz to a paste – you might need to stop and use a spatula to scrape down the sides so it all gets whizzed up.
- Heat a pan and drizzle in a little olive oil, then add the sugar snap peas followed by the prawns. Spoon in the curry paste, and stir and fry for a minute or two before adding the coconut milk.
- Stir as it melts down, then leave to simmer on a medium to low heat.
- Serve with Basmati rice.
You could also make this recipe with chicken instead or both. Chop the chicken and fry until brown. Then add the spice blend and follow the remainder of the recipe.