Spicy Shrimp Curry

• 1/2 teaspoon ground cumin or whole seeds, crushed
• 1 heaped teaspoon ground coriander or whole seeds, crushed
• 2-3 whole fresh green chillies, to taste
• 3 large thumb-sized pieces of fresh ginger, peeled and chopped
• 3 fresh lemongrass stalks, trimmed back and chopped
• 4 cloves of garlic, peeled
• 4 handfuls of fresh coriander (cilantro), with stalks
• 6 mild onions, washed and trimmed
• Zest of 1 lime and juice of 2 limes
• 2 tablespoons olive oil, to loosen
• 7 ounces slender green beans, trimmed
• 7 ounces baby corn
• 1 x 14 ounce can of coconut milk
• 2-3 tablespoons light or dark soy sauce
• 3/4 pound cooked, peeled tiger or jumbo shrimp or cooked, peeled shrimp, chilled or frozen

1. Throw the first 10 ingredients into a food processor and whizz up to a fine paste.
2. Pour a little oil into a hot wok or casserole-type pan, add the green beans and baby corn and stir fry for 30 seconds.
3. Add the curry paste and coconut milk, bring to the boil and simmer for 5 minutes.
4. Season with soy sauce, add the shrimp and cook for 1 minute (if using frozen shrimp, add them 2 minutes before the end of cooking time).
5. Serve immediately with some light, fluffy rice.

ground cumin, ground coriander, green chillies, thumb, lemongrass stalks, garlic, cilantro, onions, lime, olive oil, green beans, corn, coconut milk, light, jumbo shrimp

Taken from www.cookstr.com/recipes/spicy-shrimp-curry (may not work)