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Small on in­gre­di­ents, but big on flavour

Ker alan-style pr awn curry

Takes 40 mins serves 6 200g shal­lots, peeled and sliced 1tbsp sun­flower oil 4 cloves gar­lic 30g root gin­ger, peeled and chopped 1-2 green chill­ies, sliced

1tsp turmeric bunch fresh co­rian­der 1tbsp veg­etable oil

30 curry leaves 200ml veg­etable stock 600ml co­conut milk 300g green beans, sliced 400g large raw peeled prawns

1 to make the paste, fry the shal­lots in sun­flower oil for 5 mins un­til soft­ened, but not coloured. trans­fer to a blen­der with the gar­lic, gin­ger, chill­ies, turmeric and co­rian­der stalks – re­serve the leaves. Whizz un­til coarse. 2 Heat the veg­etable oil in a large, heavy-based pan. add curry leaves and fry for 1 min, then add the paste and cook for 2-3 mins. add the stock and co­conut milk, bring to the boil, then sim­mer for 12-15 mins. 3 Pop in the green beans and cook for 5 mins, then add prawns for a fur­ther 3-4 mins un­til cooked. stir in the re­served co­rian­der leaves to serve.

For a change, why not sub­sti­tute the prawns for any firm white fish?

Co­conut milk, £1.30 (400ml)

Co­rian­der, 95p (28g)

shal­lots, £1.55 (400g)

raw king prawns, £2.92 (150g)

Fresh gin­ger, 80p (100g)

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