This dish always takes me back to some beach in Thailand. The smell of lemongrass is the perfect invitation to a spicy feast. This curry is so fragrant and so easy. Don’t be put off by the list of ingredients. You just add everything in the blender and you are almost done.
For the red curry paste
- 4 lemongrass stalks, bruised and roughly chopped (soft parts only)
- 2 red chillies
- 4 garlic cloves
- 4 dried kaffir lime leaves ( I use dried as I cannot find fresh, but, by all means, use fresh if you can find them)
- 2 cups fresh coriander leaves
- 3-4 roasted red peppers from a jar, drained
- 2 tsp tomato paste
- 2 Tbs fish sauce
- 4 Tbs soy sauce
- 2 tsp sesame oil
- 4 cm piece fresh ginger, peeled
To finish the dish
- 2 Tbs sunflower oil
- 20 large prawns, half of them peeled and half peeled with head on
- 400gr coconut milk
- 1 lemon to serve
- fresh coriander to serve
In a blender blitz together all ingredients for the curry paste, until very smooth.
In a large saucepan or wok, heat the sunflower oil over medium-high heat. Add the prawns and two tablespoons of the curry paste. Cook stirring for one minute, then add the remaining curry paste and the coconut milk. Bring to boil , lower the heat and simmer for 5 minutes, until prawns are cooked through. Squeeze over some lemon juice, garnish with coriander leaves and serve with basmati rice.