World Cuisine

  • 1 tablespoon chilli powder
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 2 garlic cloves, crushed
  • 1 onion, finely chopped
  • 6 tablespoons finely chopped lemon grass
  • 1 teaspoon grated galangal or fresh root ginger
  • 1 tablespoon grated palm sugar
  • ½ teaspoon shrimp paste
  • 2 tablespoons finely chopped unroasted peanuts
  • 600 ml (1 pint) coconut milk
  • 200 g (7 oz) green beans, trimmed and halved
  • 500 g (1 lb) raw tiger prawns
  • 500 g (1 lb) raw scallops
  • Thai basil leaves
  • chopped roasted peanuts
  • chopped red chillies

Place the chilli powder, ground coriander, cumin, garlic, onion, lemon grass, galangal or ginger, palm sugar, shrimp paste, peanuts and coconut milk in a food processor and process until fairly smooth.

Place a large wok over a high heat and add the spice mixture. Bring to the boil, reduce the heat and simmer gently, uncovered, for 12–15 minutes, stirring occasionally.

Add the green beans, prawns and scallops and bring back to the boil. Reduce the heat and simmer gently for 6–8 minutes or until the prawns and scallops are cooked through.

Remove from the heat and scatter over some Thai basil leaves, chopped roasted peanuts and sliced red chilli before serving.

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