This is a very mellow tasting dish that has a rich creamy taste of the coconut sauce with the nice crunchy texture of toasted cashews, soft prawns and a kick of chili! Goes perfectly with rice noodles.
All you need is:
500 grams of peeled and deveined prawns
1 onion, chopped
Thumb-sized piece of ginger, peeled and chopped
4 garlic cloves, peeled and chopped
2 green chillies, chopped
2 table spoons of olive oil
2 table spoons of garam masala
150 grams of unsalted cashew nuts
100 grams of sugar peas
100 grams of green beans
Tin of shredded bamboo shoots
Green curry paste
Tin of coconut milk
Put the onion, ginger, chillies and garlic into a hot pan. Fry for few minutes then add cashew nuts and fry for another two minutes. Add the green curry paste and garam masala and cook for a further two minutes.
Add the prawns and cook for two minutes then add the coconut milk and bring to the boil. Lower the heat and simmer adding all the vegetables. Cover with a lid for further 5 minutes. Season with salt and black pepper and serve with rice noodles.