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This recipe was uploaded by cookwitch
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.
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.)