Green Prawn Curry

Ingredients

3cm piece of ginger, roughly chopped

2 cloves of garlic, roughly chopped

1 onion, roughly chopped

1-2 green chillies

1tsp ground cumin

2tsp ground coriander

4 cardamom pods, split and seeds crushed

100ml chicken or veg stock

200ml half fat coconut milk

Bunch of coriander, finely chopped

Bunch of mint, finely chopped

400g raw peeled prawns

Blitz the ginger, garlic, onion, chillies and all of the spices with a splash of water into a smoothe paste.

Heat some oil in a pan (I use a fine oil spray and a non-stick wok) and fry the paste for 5 minutes. Add the stock and coconut milk and simmer for 10 minutes.

Then add the prawns and herbs and simmer for a further 3 minutes until the prawns are pink and cooked through. Serve with brown rice /cauliflower rice.