• 500g medium to small prawns peeled and deveined (tails optional)
• 1½ cup coconut milk
• 1 cup water
• 1-3 tbsp green curry paste adjust for spice preference
• 1 tsp cumin powder
• ½ tsp turmeric powder
• 2 cloves garlic minced
• 2 shallots finely diced
• 1 tsp salt
• 1 tsp white pepper
• 6 curry or kaffir lime leaves dried or fresh
• 100g green beans, halved
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 2 tbsp grated lime rind
• 2-3 fresh or dried red or green chillies sliced
• 2 stalks lemongrass trim base, use white interior finely sliced
• 2 tbsp frozen petit peas
• 1 red and 1 yellow pepper deseeded and finely chopped
• 2 tsp soft brown sugar
• 1 cup fresh coriander leaves destemmed
• bamboo shoots optional

Method:

• Prepare Prawns: Peel and devein the prawns, leaving tails if desired.
• Start Curry Base: In a wok or large pan, heat coconut milk and water over medium heat.
• Add Aromatics & Veggies: Stir in shallots, lemongrass, curry paste, kaffir lime leaves, garlic, red/yellow peppers, peas, chillies and green beans. The vegetables should not be overcooked, they need to be crispy.
• Simmer & Cook Prawns: Bring mixture to a boil, then add prawns. Simmer for about 5 minutes until prawns are pink.
• Season: Add fish sauce, soy sauce, lime juice, lime rind and brown sugar. Taste and adjust seasoning if needed.
• Garnish: Stir in fesh coriander leaves just before serving. Optional, add baboo shoots for extra texture.

Enjoy this aromatic, vibrant curry with steamed rice or noodles!