A beautiful Thai dish that is quick and easy to make and perfect for dinner parties.
1 Heat the oil in a large frying pan over a medium-high heat. Stir in the curry paste and cook for one minute until fragrant.
2 Stir in the Avonmore Cooking Cream, coconut milk and stock until combined. Bring to a boil, then reduce the heat and simmer for five minutes.
3 Stir through the fish sauce, brown sugar and lime juice.
4 Add the green beans and prawns and cook for four minutes until the prawns are pink and beginning to curl.
5 Stir through the basil leaves until wilted and serve on a bed of steamed rice.