Jamaican curry shrimp with rice and green beans

Ingredients

For 1 serving

• Shrimp170 g
• Curry powder1 teaspoon
• Allspice1 pinch
• Onion50 g
• Bell peppers80 g
• Garlic1 clove
• Tomatoes100 g
• Coconut milk30 ml
• White rice55 g
• Green beans120 g
• Extra virgin olive oil6 g
• Saltto taste

Contains: shellfish,

In season: June – September

Method

1. Bring two small pans of water to the boil and salt them: in one cook the rice for the time on the packet, in the other the topped green beans for 8 minutes, until tender but green. Drain both.
2. Meanwhile chop the onion and garlic, dice the peppers and chop the tomatoes; peel the prawns and remove the dark vein.
3. Heat the oil in a frying pan over medium heat, add the curry powder and allspice and toast for 30 seconds, until fragrant; add the onion, garlic and peppers and cook for 4 minutes, until softened.
4. Add the tomatoes, coconut milk and a pinch of salt and cook for 5 minutes, until the sauce thickens.
5. Add the prawns and cook for 3 minutes, until pink and firm; serve with the rice and green beans.