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Ingredients
- 3 fresh red chillies, seeded and chopped
- 2 shallots, chopped
- 1 lemon grass stalk, chopped
- 3 garlic cloves, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 tablespoon groundnut oil
- 2 kaffir lime leaves
- 1 teaspoon soft brown sugar
- 2 tomatoes, peeled and chopped
- 250ml/9fl oz coconut milk
- 700g/11⁄2lb large raw prawns, peeled and deveined squeeze of lemon juice salt
Instructions
- Using a mortar and pestle, pound together the chillies, shallots, lemon
grass, garlic, turmeric and coriander until the mixture forms a paste. - Heat a wok until hot, add the oil and swirl it around. Add the spice
paste and stir-fry for 2 minutes. Pour in 250ml/9fl oz water and add the
lime leaves, sugar and tomatoes. Simmer for 8–10 minutes until most of
the liquid has evaporated. - Add the coconut milk and prawns, and cook gently, stirring, for
4 minutes until the prawns are pink. Season with lemon juice and salt to
taste. Serve immediately.
