PRAWN & GREEN BEAN YELLOW

Recipe by Dani Venn Serves 4 | Prep Time: 20 minutes | Cook Time: 15 minutes WHAT YOU WILL NEED

Yellow Curry Paste 2 teaspoons fennel, and seeds (see tips) ½ cup chopped shallots 4 cloves, medium sized, peeled and crushed 1 tablespoon , chopped 1 tablespoon ground or fresh 1 stick lemongrass, peeled, use white part only, chopped 1 long red chilli, chopped (see tips) 4 coriander roots, washed 1 tablespoon palm or unrefined coconut sugar 1 teaspoon or 2 teaspoons

1 tablespoon coconut oil 375ml can coconut milk 750g Australian prawns, peeled with tails in tact 400g green beans, sliced in half 6 small kaffir lime leaves, reserving one for garnish thinly sliced Handful of fresh coriander or Thai basil

Serve with cauliflower rice and fresh coriander

HOW TO MAKE IT

To make the paste, place a frypan over medium heat, add coriander, fennel and cumin seeds and roast, shaking pan occasionally, until spices are aromatic. Remove from heat and ground down to a fine powder in a mortar and pestle, spice grinder or high-powered blender.

If you are using a mortar and pestle to make the curry paste, add one ingredient at a time ensuring each ingredient is pound to a paste before adding the next. Add shallots, garlic, ginger, turmeric, lemongrass, coriander roots, ground turmeric, sugar, shrimp paste or fish sauce. Alternatively blitz together using a blender or food processor. (See tips)

Heat coconut oil in large fry pan, when hot add the curry paste and cook for about two minutes, stirring well until it’s fragrant and oily. Add coconut milk, stir well, and bring the milk up to simmering point then add prawns, green beans and kaffir limes leaves allow curry to simmer for about 8 - 10 minutes. Season with or fish sauce. Garnish with thinly sliced kaffir lime leaf and fresh herbs. Serve with cooked cauliflower rice and fresh coriander.

TIPS • If you are in a hurry or are unable to ground your own spices, you can replace whole seeds with ground powder using the same quantities • If you are making a family friendly curry, you can choose to leave out the chilli or remove the seeds for less spice. Alternatively you can turn up the heat by adding extra red chillies, fresh or dried, to your taste. • To make life a little easier when making a curry paste, I like to crush the ingredient in the mortar and pestle to release it’s oil and flavours and then place into a blender to form a smooth paste.