It was dark. The sky was lit up with the stars. As the wind blew, it sent chill down my spine. Brrrr! The thought of enjoying a warm meal made my long and lazy footsteps became quick and short. I maintained quick and steady walking space as the thought of food was unbearable. I was craving for some boiled rice.. a warm bowl of boiled rice with a quick dish.

Finally, I reached. I quickly unlocked the door, put away my bag and coat. Dashed into the kitchen and opened the fridge, searching for ingredients. I knew I wanted a curry dish to go with the boiled rice. I got some beans and prawns, brilliant!

Not wasting time no more, I grabbed all the raw ingredients that I needed – 1 clove of garlic, 2cm of ginger, 2 red chili, 1 shallot to make prawns & beans curry. Then, ground them into a paste using a food processor. I used exactly the same raw ingredients like the dish that I made last time – Spicy Okra with Prawns.

The only difference is instead of lime juice, I added about 50ml tamarind water (soak the tamarind in hot water and push the pulp through a sieve to make tamarind water). As I wanted to make this dish with a bit of sauce so, I added about 200ml coconut milk. So, looks really easy if you have already tried making Spicy Okra with Prawns.

Method:

1. Heated the wok with medium flame and drizzled some olive oil.

2. Once it was hot enough, put in the chili paste, stirred and cooked until it was fragrant.

3. Put in about 250g of raw prawns, mixed and coated them with the chili paste.

4. Then, cook the prawns for about 10 minutes before putting in the beans that had been trimmed and cut into about 5cm in length.

5. Stir, add the coconut milk.

6. Put a pinch of salt to season, and let it simmer for a further 10-15 minutes.

While the curry was simmering away, I heard the beeping of the rice cooker indicating that the rice was cooked. Finally, I thought, the long craving for rice was almost over. What could be better if not to serve the rice with the Prawns & Beans Curry?