Sri Lankan Green Bean & Prawn Curry
For a Vegetarian version use 1 can of Jackfruit which is native to Sri Lanka
Ingredients
- 180 g King prawns
- 300 g Green beans
- Vegetable oil for frying
- 2 clove Garlic minced or grated
- 2 Banana Shallot finely diced
- 2 Green chillies finely chopped
- 1 Cinnamon stick 5cm long
- 1 Tomato small, diced
- 1 tsp Fresh curry leaves chopped, plus extra to garnish
- 1/2 tsp Chilli flakes
- 1 tsp Ground Cumin
- 1/2 tsp Cracked black pepper
- 1 tsp Ground Turmeric
- 400 ml Coconut milk
- Sea salt to taste
Method
- Add a dash of oil to a saucepan and fry the onions for 3-4 minutes. Add the garlic, chillies, cinnamon and curry leaves for 5 minutes until soft.
- Add the chilli flakes, cumin, turmeric and pepper and cook gently for 2 minutes. Add the diced tomato and cook until it has reduced down to a paste.
- Pour in the coconut milk and simmer for a five minutes.
- Add the green beans, cut into bite size pieces. Cook for 3 minutes before adding the prawns. Simmer for 5 minutes.
- Season to taste, then transfer to a serving bowl. Top with coriander.