Thai Prawn Curry

• 150 g French beans
• 125 g prawns
• 6 button mushrooms, sliced
• 1 red pepper, cut into slivers
• 1 tablespoon Thai fish sauce
• 2 tablespoons Thai red curry paste
• 200 ml chicken stock or 200 ml vegetable stock
• 200 ml coconut milk
• dried basil, coriander
• 1 lime, juiced
• olive oil (for cooking)
• basmati rice, cooked

1. Boil water in a saucepan and cook enough rice for 2 people.
2. Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
3. Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
4. Cook until the beans are tender.
5. Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
6. Serve over basmati rice, preferrably in a shallow bowl.

beans, prawns, button mushrooms, red pepper, fish sauce, red curry, chicken, coconut milk, basil, lime, olive oil, basmati rice

Taken from www.food.com/recipe/thai-prawn-curry-21627 (may not work)