20 Minutes
4 PeopleIngredients
2 tbsp vegetable oil
2 tbsp green Thai curry paste
250ml Avonmore Cooking Cream
150ml coconut milk
200ml chicken stock
1 tbsp fish sauce
2 tsp brown sugar
2 tbsp lime juice
400g green beans, trimmed and halved
800g prawns, peeled and deveined
A small handful of fresh basil leaves
Directions
Heat the oil in a large frying pan over a medium-high heat. Stir in the curry paste and cook for one minute until fragrant.
Stir in the Avonmore Cooking Cream, coconut milk and stock until combined. Bring to a boil, then reduce the heat and simmer for five minutes.
Stir through the fish sauce, brown sugar and lime juice.
Add the green beans and prawns and cook for four minutes until the prawns are pink and beginning to curl.
Stir through the basil leaves until wilted and serve on a bed of steamed rice
To Serve:
Steamed rice
