A quick Thai spiced prawn curry served with jasmine rice.
Rinse the rice under cold water until it runs clear. Add the water and salt to the rice and bring to a boil. Cook for 5 minutes, turn the heat to low and simmer for 5 minutes. Then remove from the heat, cover with cling film and allow to steam for 10 minutes.
Peel the ginger and cut into fine strips. Cut the chilli into thin slices, leaving the seeds in if you like it hot. Peel and dice the garlic, cut the pepper and onion into thick strips roughly the same size as the prawns. Top and tail the green beans then cut into thirds. Remove the lime leaves from the stem and chop finely along with the coriander. Finally, remove the root of the spring onions and cut into thin slices on an angle.
Heat a wok over a high heat and add the oil. Allow the oil to heat up for 30 seconds and then add the sliced peppers, green beans, onions and ginger. Cook for 1 minute then add the chilli, garlic, shrimp paste, fish sauce, palm sugar and prawns and cook for a further minute. Then add the lime leaves, coriander and lime juice and simmer for 2 minutes.
Serve in a bowl and sprinkle with spring onions.
«This hot and sour dish can also be served cold as a salad.»