Dry Red Prawn, Sweet Potato and Green Bean Curry
(Serves 4 people)
When I think of curries in general I usually think of rich heavy meals laden with meat and creamy sauces that taste bloody amazing but probably aren’t so great for our waistlines! But as I recently discovered, this doesn’t necessarily have to be the case, as this little beauty of a recipe that we whipped up the other weekend was a serious game changer! Not only is this recipe, light, fresh, and full of nutritious goodness but it just tastes so. damn. good!! I will eat my hat if it doesn’t win over in the hardest of critics! And the best part? It is super quick and easy to prepare..just keep reading and you’ll see what i mean!
What you need…
- 1 tbsp red curry paste (adjust to taste)
- 1 red chilli, finely diced
- peanut oil
- 2 cloves garlic, crushed
- 1 large red onion, diced
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 4 kaffir lime leaves, very
- 400ml tin coconut milk or cream (adjust quantities to your liking)
- 500g green prawns, peeled
- 500g sweet potato, peeled, cubed
- 400g green beans, washed
- fresh corriander and lime wedges to serve
- steamed quinoa or jasmine rice to serve
What to do…
Pre heat the oven to 180 degrees. Lay the sweet potato out on a lined baking tray and drizzle with oil. Place in the oven and allow to roast until the sweet potato is soft and slightly browned around the edges. Once cooked, remove from the oven and set aside for later.
Add a good dollop of peanut oil to a large heavy based frypan or wok and saute the onion until soft and translucent. Next add add the garlic and chilli and saute for another minute. Then add the curry paste, cooking until the flavours are well infused.
Next add the fish sauce, kaffir lime leaves and palm sugar, mixing well to combine. Add the coconut milk and allow to simmer for 5-10mins to allow to reduce slightly. Throw in your prawns and stir through, allowing to cook for 2-3 mins before adding the green beans for the final 2 minutes of cooking. Once the prawns and beans are cooked to your liking, remove from the heat and stir through the sweet potato.
Serve with some steamed rice or quinoa and sprinkle with fresh coriander.