This dish consists of prawns flavoured in spicy and zesty coconut and tomato gravy. It is simmered with the most fresh spices, red pepper, coriander, green beans and ginger strips.


  • 4 lime leaves
  • 1 fresh red chilli
  • 2 garlic cloves
  • A bunch of fresh coriander
  • 1 red pepper, cut into strips
  • 1 ½ teaspoon tomato puree
  • 15ml fish sauce
  • 5ml vegetable oil
  • 30ml light soy sauce
  • 2cm piece fresh ginger (cut into fine long strips)
  • 220g prawns
  • 50g green beans (rinsed and cut into 2cm pieces)
  • 400g coconut milk


  1. In a blender add in the red chilli, peeled cloves of garlic, lime leaves, coriander, red pepper, tomato puree, fish sauce, soy sauce and oil.
  2. Blend all the ingredients to form a paste.
  3. In a pot add in some oil. Stir in the green beans and prawns and simmer until the green beans are tender.
  4. Add in the curry paste. Allow the curry to fry for 5-8 minutes.
  5. Stir in the coconut milk. Sauté the curry on a reduced heat setting for a further 5-7 minutes.
  6. Remove the curry from the stove top and garnish with freshly chopped coriander and ginger strips.

Serve hot with jasmine rice.