Thai prawn curry

Ingredients

For the paste

• 3 x bird's eye chillies

• 2 cloves garlic

• 2 stalks lemon grass

• 3 spring onions

• 3/4 tsp grated root ginger

• 1 tsp coriander (ground or seeds)

• 1 tsp carraway seeds

• 4 cloves

• 1 tsp ground nutmeg

• 1 tsp shrimp paste

• 3 tablespoons olive oil

Also

• 1 x packet frozen cooked king prawns

• 1 tin coconut milk

• 1 x red pepper

• rice

Method

Grind the paste together in a blender with some coconut milk if necessary. Heat the paste, add the prawns and as much coconut milk as desired (less than half a tin). DO NOT OVERCOOK THE SAUCE! 

Serve with rice and sauteed pepper.