This is a quick, delicious and exotic meal that makes any weeknight a little bit special. The flavors are fresh and the hardest part is cleaning the prawns, which you can solve by buying frozen ones. I’m not usually a frozen food fan, but every now and again it has its place and it works well here. Add some brown rice and a vegetable or salad and you have a great meal in 30 minutes or so. The garam masala is crucial to this dish, but can be found at PCC or Whole Foods.
For the prawns:
4 garlic cloves, peeled
1 2″ piece of fresh ginger, peeled and chopped
1/3 cup water
1 lb frozen or fresh shrimp, tails off and deveined
3-4 tbsp safflower oil
10 oz frozen cut green beans
1 large shallot, sliced thinly
1 small fresh green chile, such as serrano, finely chopped (seeded and deveined if you want less heat)
1 tbsp garam masala (our local PCC has it in bulk)
1 1/4 cups coconut milk
For the chutney:
3/4 cup shredded unsweetened coconut
3/4 cup fresh cilantro
1 small seeded fresh green chile, such as serrano
1/2 cup coconut milk
1/2 tsp salt
1/2 fresh lime
To make prawns:
-Pulse garlic, ginger and water into a past in a blender or small food processor. Season shrimp with salt.
-Heat a medium skillet over medium-high heat. Add 1 tbsp oil, let warm for 1 minute. Cook shrimp until they are not longer translucent and are nice and pink, 2-3 minutes. Remove from pan to a plate and set aside. Reduce heat to medium and 2 tbsp of oil to pan. Cook beans 3-4 minutes until cooked through and transfer to a plate.
-Add 1 tbsp of oil to the pan if needed. Cook shallot and chile for 1 minute or until starting to soften. Add garlic paste and garam masala. Cook, stirring for 30 seconds. Add coconut milk and 1 tsp salt and bring to a boil. Reduce heat and simmer 1 minute. Add shrimp and cook for 1 minute. Add the cooked beans and cook for another minute or so until all is warmed through. Serve immediately with generous spoonfuls of chutney.
To make the chutney: Put all ingredients, except the lime, into the bowl of a small food processor and pulse until combined and paste like. Remove to bowl and squeeze the lime over the chutney. Serve with prawns.