Fragrant Prawn Curry

Serves 4

For the curry paste
Half teaspoon cumin seeds crushed
1 heaped teaspoon coriander seeds crushed
2-3 whole fresh green chillis (to your taste)
3 large thumb-sized pieces of fresh ginger, peeled and chopped
3 fresh stalks of lemongrass, chopped
4 cloves garlic, peeled
4 "handfulls" fresh coriander / cilantro with stalks
6 salad onions, washed and trimmed
zest of 1 lime and juice of 2 limes
2 tablespoons olive oil to loosen paste

For the prawn curry
200-250g baby corn
400ml coconut milk
2 tablespoons nam pla (Thai fish sauce)
1 tablespoon dark soy sauce (add 2 tbsps more if no nam pla)
300g peeled tiger prawns
  1. Throw the curry paste ingredients into a food processor and whizz up to a fine paste
  2. In a hot wok or casserole type pan stir fry the baby corn for 30 seconds
  3. Add the curry paste and stir fry for another 30 seconds
  4. Add the coconut milk and simmer for 5 minutes
  5. Add the prawns and simmer for a few minutes until cooked. Season with nam pla and soy sauce
Serve immediately with rice.