Red prawn curry

Ingredients:

• 2 tablespoons vegetable oil
• 1 garlic clove, finely chopped
• 1 tablespoon red curry paste
• 200ml/7fl oz coconut milk
• 2 tablespoon Thai fish sauce
• 1 teaspoon granulated sugar
• 12 large raw prawns, peeled
• and deveined
• 2 kaffir lime leaves, finely shredded
• 1 fresh red chilli, deseeded and
• finely sliced
• 10 leaves fresh Thai basil, plus
• extra to garnish
• For the curry paste
• 3 dried long red chillies
• 1⁄2 teaspoon ground coriander
• 1⁄4 teaspoon ground cumin
• 1⁄2 teaspoon freshly ground
• black pepper
• 2 garlic cloves, chopped
• 2 lemon grass stalks, chopped
• 1 kaffir lime leaf, finely chopped
• 1 teaspoon grated fresh root ginger
• 1⁄2 teaspoon salt

• To make the curry paste, put all the ingredients into a blender or food processor, and purée to a smooth paste, adding a little water if necessary. Transfer to a bowl and reserve.

• Heat a wok or frying pan over a medium heat. Add the oil and heat until almost smoking. Add the garlic and fry until golden. Add the curry paste and cook for a further minute. Add half of the coconut milk, the fish sauce andthe sugar. Stir well. The mixture should thicken slightly.

• Add the prawns and simmer for 3–4 minutes until they turn pink. Add the remaining coconut milk, the lime leaves and the chilli. Cook for a further 2–3 minutes until the prawns are just tender.

• Add the basil leaves, stir until wilted and transfer the contents of the wok or pan to a large serving dish. Garnish with the extra basil, andserve immediately.