Thai Green Curry Prawns

Ingredients

Contains: soy, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 tablespoon minced fresh ginger root
• 4 teaspoons minced garlic
• 2 green chile peppers, chopped
• 3 stalks lemon grass, minced
• 1/3 cup chopped fresh cilantro
• 2 limes, juiced
• 1 lime, zested
• 2 tablespoons corn oil
• 1/4 cup corn oil
• 1/2 pound fresh green beans, trimmed
• 1 (7 ounce) can baby corn, drained
• 1 tablespoon soy sauce
• 1 (14 ounce) can coconut milk
• 3/4 pound peeled and deveined medium shrimp (30-40 per pound)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Trim the green beans and cut the baby corn in half lengthwise if large. Remove the tough outer layers from the lemon grass and mince the stalks finely. Rinse the shrimp and pat dry.

2. Make the paste: in a food processor or mortar, combine the ginger, garlic, green chile peppers, lemon grass, cumin, coriander, lime zest, 2 tablespoons corn oil and half of the cilantro. Blend or pound to a coarse paste.

3. Heat the remaining 1/4 cup corn oil in a large wok or skillet over medium-high heat. Add the green beans and baby corn and stir-fry for 3 to 4 minutes until the beans are bright green and lightly blistered. Remove and set aside.

4. Lower the heat to medium. Add the paste to the same pan and fry, stirring, for 2 minutes until fragrant. Pour in the coconut milk and soy sauce, then bring to a gentle simmer.

5. Add the shrimp and the cooked vegetables to the simmering curry. Cook for 3 to 4 minutes, stirring gently, until the shrimp are pink and opaque and reach 145°F (63°C) in the thickest part.

6. Stir in the lime juice and the remaining cilantro. Taste and adjust with a little more soy sauce or lime juice if needed, then serve hot.