Thai Prawn Curry With Clams

Serves 4

1 tbsp groundnut oil
150 g shallots frozen, chopped
2 tbsp garlic frozen, chopped
1 tsp tumeric ground
400 ml coconut milk tinned
1 tbsp red thai curry paste
1 vegetable stock cube
400 ml boiling water from freshly boiled kettle
200 g mushrooms frozen
4 handfuls green beans frozen
12 ears baby sweetcorn cut into strips
24 king prawns frozen
24 frozen clams I used Big Prawn Company frozen clams from Waitrose
1 tbsp fish sauce
1 tbsp lime juice fresh - or bottled
2 spring onions finely sliced into rings
sprinkle red chilli fresh, a few finely sliced rings
sprinkle coriander to sprinkle frozen is available although to be honest I prefer fresh for garnish - although frozen is ok for cooking

In a large saucepan, heat the oil and fry the frozen shallots and garlic. Add the tumeric, Thai curry paste and coconut milk. Stir until combined and simmer.
In a jug, dissolve the vegetable stock cube half in boiling water. Pour into the curry and then add the mushrooms, green beans, prawns and clams.
If you are using frozen corn add this at the same time otherwise add it last when everything else has defrosted. Simmer for a few minutes more.
Finally add the fish sauce and lime juice. Serve in bowls topped with chopped spring onion, red chilli and coriander leaves. Serve with white rice.