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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)