Thai Green Curry Prawns

Ingredients

• 7 ounce baby corns drained canned
• 14 ounce coconut milk canned
• 0.3 cup corn oil 
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ginger root fresh minced
• 0.5 pound green beans fresh trimmed
• 4 teaspoons garlic minced
• 2  chile peppers green chopped
• 1.5 teaspoons ground coriander 
• 0.5 teaspoon ground cumin 
• 2  juice of lime juiced
• 3 stalks lemon grass minced
• 1  lime zest 
• 0.8 pound shrimp deveined peeled per pound
• 1 tablespoon soya sauce 

Equipment

• food processor
• frying pan

Directions

1. Place cumin, coriander, ginger, garlic, green chile peppers, lemon grass, cilantro, lime juice, lime zest, and 2 tablespoons of corn oil in a food processor. Blend to a smooth, thick paste. Set aside.
2. Heat 1/4 cup of corn oil in a large skillet over medium-high heat. Cook and stir green beans and baby corn for about 30 seconds. Stir in the paste, soy sauce, and coconut milk and bring to a boil. Reduce heat to medium and simmer for 5 to 7 minutes, then add the shrimp. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. If the sauce becomes too thick, stir in some water.