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
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
Preparations:
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.
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