Thai Green Curry Prawns

• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 tablespoon minced fresh ginger root
• 4 teaspoons minced garlic
• 2 green chile peppers, chopped
• 3 stalks lemon grass, minced
• 1/3 cup chopped fresh cilantro
• 2 limes, juiced
• 1 lime, zested
• 2 tablespoons corn oil
• 1/4 cup corn oil
• 1/2 pound fresh green beans, trimmed
• 1 (7 ounce) can baby corn, drained
• 1 tablespoon soy sauce
• 1 (14 ounce) can coconut milk
• 3/4 pound peeled and deveined medium shrimp (30-40 per pound)

1. Place cumin, coriander, ginger, garlic, green chile peppers, lemon grass, cilantro, lime juice, lime zest, and 2 tablespoons of corn oil in a food processor.
2. Blend to a smooth, thick paste.
3. Set aside.
4. Heat 1/4 cup of corn oil in a large skillet over medium-high heat.
5. Cook and stir green beans and baby corn for about 30 seconds.
6. Stir in the paste, soy sauce, and coconut milk and bring to a boil.
7. Reduce heat to medium and simmer for 5 to 7 minutes, then add the shrimp.
8. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
9. If the sauce becomes too thick, stir in some water.

ground cumin, ground coriander, fresh ginger root, garlic, green chile peppers, lemon grass, fresh cilantro, lime, corn oil, corn oil, green beans, baby corn, soy sauce, coconut milk, shrimp

Taken from allrecipes.com/recipe/thai-green-curry-prawns/ (may not work)