Thai Prawns with Green Beans

Thai Prawns with Green Beans
 
alt

This recipe was uploaded
by cookwitch

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 1 pack fine green beans
  • 1 bunch spring onions/scallions
  • 1 bag cooked king prawns,
  • 1 can coconut milk
  • 1 x 1" cube fresh ginger, peeled and grated
  • 1 x 1" cube tamarind block
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 1 small bunch coriander, chopped (stems too)
  • 1 stick lemon grass, bruised
  • 1 dried kaffir lime leaves
  • 1 large, mild green chilli (or to taste, however hot you like it) chopped finely
  • 1 piece (1/2" thick slice) of creamed coconut
  • 1/2 tsp brown sugar
  • Sweet chilli sauce
  • salt
  • vegetable oil
  • crisped fried onions to serve
Chop the shallots and the garlic and add to hot oil.
Then add in the grated ginger, chopped chilli, lime leaves and the bruised lemon grass stalk.
Stir and fry for a while until the aromas start to emerge.
Pour in the can of coconut milk.
Add the cube of tamarind and some salt.
Simmer a bit to meld the flavours then pop in a goodly chunk of creamed coconut and 2 tsp sweet chilli sauce.
Add in the beans, and the chopped coriander and continue to simmer for 5 minutes then add the prawns.
Simmer until the beans are tender crisp and the coconut cream has melted.
Add a touch of fresh chopped coriander and serve over plain jasmine rice.

(I pulled out the leaves, lemon grass stalk and the tamarind piece before serving.)

Thai Prawns with Green Beans

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by cookwitch

 
 
This was GOOD. My Thai Food Connoisseur builder ate it all with no complaints and enjoyed it - not bad for my first attempt at Thai food, and I really enjoyed it as well.

It could have taken more chilli but I wasn't sure how hot the pepper I used was so I erred on the side of caution. This version is not hot at all.

Method


Chop the shallots and the garlic and add to hot oil.
Then add in the grated ginger, chopped chilli, lime leaves and the bruised lemon grass stalk.
Stir and fry for a while until the aromas start to emerge.
Pour in the can of coconut milk.
Add the cube of tamarind and some salt.
Simmer a bit to meld the flavours then pop in a goodly chunk of creamed coconut and 2 tsp sweet chilli sauce.
Add in the beans, and the chopped coriander and continue to simmer for 5 minutes then add the prawns.
Simmer until the beans are tender crisp and the coconut cream has melted.
Add a touch of fresh chopped coriander and serve over plain jasmine rice.

(I pulled out the leaves, lemon grass stalk and the tamarind piece before serving.)
Show/hide comments

comments powered by Disqus