Udang Dan Bucis Hijau (Prawns and Green Curry – Hot and Spicy)

Serves 4-6

3 tbs oil
1 kg green prawns (shelled)
3 shallots (peeled and sliced)
3 tbs red curry paste
2 cans of (Lite) coconut cream
1 tbs fish sauce
3 kaffir lime leaves (cut in thin strips)
500 gms green beans (cut in half)
1 red chilli (chopped finely)
salt to taste

Heat oil in hot wok. Stir fry shallots; add in the chilli and red curry paste and stir until fragrant.

Add prawns and toss through. Add coconut cream.

Bring to boil and add green beans, kaffir lime leaves, fish sauce and salt to taste.

Cook for another minute.

Serve hot with steamed rice.

(You could make this dish go a little further by adding other veggies – thinly sliced carrots and red capsicum).

This recipe was also published in the February 2008 edition of Border Crossings, the magazine of LCA International Mission.