Thai Prawn Curry - cooking recipe

Ingredients

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

Preparation

Boil water in a saucepan and cook enough rice for 2 people.
Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
Cook until the beans are tender.
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.
Serve over basmati rice, preferrably in a shallow bowl.