This recipe uses a homemade paste that can keep for a couple of months in the fridge, so it could be worth while making it in bulk! Once you have made the paste the curry will take no more than 10 minutes to make, the quantity listed here makes enough for a curry for 4 people.
prawns, rice, spring onion, baby sweetcorn, peppers, spinach, green beans, coconut milk, sesame seeds, lemongrass, lime, lemon, fresh coriander, ground coriander, ground cumin, ginger, chilli, ginger, oil, soy sauce
Blend together, 1/2 teaspoon ground cumin, 1 1/2 teaspoons of ground coriander, 2 green chillies, 3 teaspoons of minced root ginger, 4 teaspoons of minced garlic, 3 finely chopped lemongrass stalks, freshly chopped coriander, zest of 1 lime, juice of 1 lime and 2 tablespoons of oil until a thick paste.
Heat a wok a fry the prawns, baby corn, pepper strips and green beans for a couple of minutes until starting to brown. Add the paste, mix together then add a can of coconut milk and a little water if it looks a little dry. Bring to the boil and add 2 teaspoons of soy sauce. Just before serving mix in some spinach. Serve with rice, some chopped spring onions, sesame seeds and a wedge of lemon.