members recipes

This is a curry I made with bits left in my cupboards and fridge, so not a particularly authentic one, but I and my partner enjoyed it! It is very hot with a scotch bonnet chilli, but you can put a less hot chilli in it. Fresh chilli is best all the time!

Ingredients
1 pack large prawns
1 White Onion
1 Red Pepper
Green Beans
Tin of chopped tomatoes
50ml Cream Fraiche or coconut milk
3 Cloves Garlic
Half Scotch Bonnet Chilli
Toasted Coriander Seeds
Teaspoon Garam Masala

Method
Chop the onion and peppers into small pieces, stir fry in a wok with a bit of oil. Remove when the onions are softened a bit and put aside.
Chop the Garlic and Chilli (remove seeds to make it less hot, or add a less hot chilli!) add to the wok with the prawns, garam masala and coriander seeds and stir fry for 4 mins. Add the onions and peppers and stir together.
Add the chopped tomatoes and green beans, stir well and leave to simmer for 10 mins or so until the beans are cooked and tender.
Take off the heat and stir through the cream fraiche or coconut milk.
Serve with rice or vegetables.