Green shrimp curry with green beans and jasmine rice

Ingredients

For 1 serving

• Shrimp150 g
• Green curry paste1 tablespoon
• Coconut milk80 ml
• Green beans120 g
• Bamboo shoots50 g
• Fish sauce1 teaspoon
• Basil4 g
• Jasmine rice65 g
• Peanut oil1 teaspoon
• Limeto taste
• Saltto taste

Contains: nuts, shellfish, fish,

In season: June – September

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with 1.5 times its volume of water and a pinch of salt, bring to the boil, turn the heat right down, cover and cook for 12 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered.
2. Meanwhile top the green beans and cut them into 3 cm pieces; rinse and drain the bamboo shoots; peel the prawns and remove the dark vein.
3. Heat the groundnut oil in a saucepan over medium heat and fry the green curry paste for 1 minute, until fragrant; pour in the coconut milk and half a glass of water and bring to a gentle simmer.
4. Add the green beans and bamboo shoots and cook for 6 minutes over medium-low heat, until the beans are tender-crisp.
5. Add the prawns and cook for 3 minutes, until pink and opaque; season with the fish sauce and a squeeze of lime, stir in the basil off the heat and serve with the rice.