Thai Green Style Prawn and Green Bean Curry

a) Peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Once hot, add the Thai green paste and garlic. Stir-fry until fragrant, 30 secs. 

d) Stir in the coconut milk and veg stock paste.

a) Add the beans, lower the heat, then simmer until the sauce has thickened, 4-5 mins. 

b) Drain the prawns, then stir them into the curry. Cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle. 

a) Meanwhile, zest and halve the lime.

a) Once the prawns are cooked and the sauce has thickened, add the spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.

b) Squeeze in some lime juice. Add a splash of water if it's a little thick.

c) Taste and season with salt, pepper and more lime juice if needed, then remove from the heat.