Ingredients
For the curry paste (Clever Chop)
1 green chilli (adjust to heat preference)
1 small shallot or ½ onion, chopped
1 clove garlic
1 small piece (about 1 cm) fresh ginger
1 small bunch fresh coriander (stalks and leaves)
½ tsp ground cumin
½ tsp ground coriander
Zest and juice of ½ lime
1 tsp fish sauce (or soy sauce for vegetarian)
1 tbsp oil (vegetable or coconut)
For the curry (Clever Pot)
1 tsp oil
The prepared green curry paste
200ml coconut milk
100ml water or stock
100g sugar snap peas or green beans
150g raw prawns, peeled
½ lime, juiced
Handful fresh coriander, to serve
Cooked jasmine rice, to serve
Suitable for: Clever Chop
The Method
Add all paste ingredients to the Clever Chop bowl.
Pulse until smooth — about 3–5 pulses depending on texture preference. Scrape down the sides halfway if needed.
Set aside.
Heat oil in the Clever Pot on Sauté. Add the curry paste and cook for 1–2 mins until fragrant.
Add coconut milk and water/stock, stir, and bring to a gentle simmer.
Add sugar snap peas and cook for 2–3 mins until tender.
Add prawns, stir, and cook for another 3–4 mins until pink and cooked through.
Finish with lime juice and a few coriander leaves.
Serve over jasmine rice.
