Prawn Curry | dish » Dish Magazine

Ingredients

• 2 tablespoons neutral oil
• 1 large brown onion, finely chopped
• 3 cloves garlic, crushed
• 1 thumb ginger, grated
• 15 curry leaves
• 3 cardamom pods, bruised
• 1 stem fresh lemongrass, bashed with the end of a rolling pin
• 2 teaspoons each ground cumin, ground coriander and ground turmeric
• ½ teaspoon black pepper
• 2 green chillies, thinly sliced
• 600ml coconut cream
• 250ml fish stock
• 1-2 teaspoons fish sauce (to taste)
• 2 kaffir lime leaves
• 1 kilogram peeled raw king prawns, tails left on
• 24 green beans, topped
• 2 limes, halved, to serve