Panang Prawn Thai Curry

Serves 4, preparation time 15 minutes, cooking time 30 minutes.

• 2 x 400ml cans coconut milk
• ¼ cup Penang Curry Paste (see recipe below)
• ¼ cup fish sauce
• 4 kaffir lime leaves, shredded
• 2 tbs peanut oil
• 2 tbs palm sugar (grated)
• 1kg unpeeled or 500g–750g peeled Spencer Gulf King Prawns (uncooked) – depending on your taste
• 200g green beans
• ½ cup fresh basil leaves
• ½ cup roasted peanuts (or almonds)
• 2 fresh long red chillies thinly sliced
• 1 red capsicum thinly sliced lengths
• 1 clove garlic

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Place coconut milk, paste, sauce, sugar and lime leaves in pan or wok for 15 minutes until mixture reduces by a third – stirring regularly.

Meanwhile heat oil in large frying pan, cook prawns and drain on paper towel.

Add beans, capsicum and prawns to curry mixture. Cook, uncovered for 5 minutes or until beans and capsicum are tender and seafood is cooked to liking.

Serve curry on rice sprinkled with basil leaves and nuts (of your liking).