Thai Prawn Curry (serves 4)

• ½ tsp of ground cummin
• 1 heaped tsp of ground coriander
• 2-3 fresh green chillies
• 3 thumb-sized pieces of fresh ginger peeled and chopped
• 3 lemon grass stalks peeled and chopped
• 4 cloves of garlic peeled and chopped
• 4 handfulls of fresh coriander with stalks
• 6 spring onions
• 2 limes - juice of both plus zest of one
• 2 tblsps of olive oil
• 1 x 400ml can of coconut milk
  
  
• 200g of fine green beens
• 200g of baby corn
• 2-3 tblspns soy source
• 300g of king or tiger prawns

1. Put the first 11 ingredients into a blender and blend thoroughly
2. Put a teaspoon of oil (can be sesame oil) in a wok or large frying pan and add the beans and corn
3. Stir-fry for one minute
4. Add the blened ingredients, bring to the boil and simmer until the liquid reduces
5. Add the soy source and the prawns and cook for 1 minute to heat the prawns