Spicy Coconut Prawns

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

Serve 3-4

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.

Spicy Coconut Prawns

ingredients

Serve 3-4

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.