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Fresh turmeric and peppercorn curry with prawns
Fruit and vegetables
½
cucumber
, quartered lengthways, deseeded and thinly sliced (200g/7oz)
20g/¾oz fresh root
ginger
, peeled and julienned
1 red chilli (or 2
bird's-eye chillies
, if you like the heat), halved, deseeded and thinly sliced lengthways
10g/⅓oz
fresh coriander
, stems finely chopped, leaves roughly torn
1
lime
, cut into wedges, to serve
5g/⅛oz dried red
chillies
(or more, if you like)
1–2
shallots
, roughly chopped (60g/2¼oz)
4
garlic
cloves, roughly chopped
20g/¾oz
coriander
stems, roughly chopped
500g/1lb 2oz
green beans
, cut into 3cm/1¼in lengths
Tins, packets and jars
1 tbsp
coconut cream
145ml/5fl oz
coconut cream
400ml tin
coconut milk
steamed
jasmine rice
Cooking ingredients
125ml/4fl oz
rice vinegar
, or other white vinegar
80g/2¾oz
caster sugar
pinch
salt
½ tsp whole white
peppercorns
, toasted and coarsely ground
2 tsp
coriander seeds
, toasted and coarsely ground
10g/⅓oz fresh
turmeric
, peeled and roughly chopped
25g/1oz palm sugar, roughly chopped (or light soft
brown sugar
)
20ml/1¼ tbsp
fish sauce
Meat, fish and poultry
500g/1lb 2oz peeled raw king
prawns
Back to recipe
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