- ½ 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
- ¾ pound cooked, peeled tiger or jumbo shrimp or cooked, peeled shrimp, chilled or frozen
- Throw the first 10 ingredients into a food processor and whizz up to a fine paste. 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. Add the curry paste and coconut milk, bring to the boil and simmer for 5 minutes. 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). Serve immediately with some light, fluffy rice.