Serves: 4

Prep time: 30 mins

Cooking time: 10 – 30 mins

Ingredients

Curry Paste

  • 10 black peppercorns
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 10 green chilies
  • 5 shallots
  • 2 garlic cloves
  • 1in ginger, peeled
  • 6 lemongrass stalks
  • 12 kaffir lime leaves
  • Pinch ground cinnamon
  • ½ tsp salt
  • ½ tsp turmeric
  • 1 tsp chili oil
  • 1 tbsp palm sugar

For the curry

  • 1 tbsp vegetable oil
  • 450g / 1 lb organic king prawn, peeled and cooked
  • 1 lemongrass stalk, chopped into fine rings
  • 4 kaffir lime leaves
  • 250ml/9floz coconut milk
  • 1 tsp fish sauce (nam pla)
  • ½ cucumber, seeds removed and cut into sticks
  • 10 fresh basil leaves

Method

For the green curry paste, place the peppercorns, cumin and coriander seeds into a deep frying pan over a medium heat to toast for 1-2 mins, or until they are fragrant.Transfer to a mortar and pestle and grind into a powder.

Transfer to a mortar and pestle and grind into a powder.

Place the ground spice mixture into the food processor.

Add the remaining green curry paste ingredients and blend until smooth. The process can take 5-10 minutes, so be sure to rest the blender in between so the motor does not overheat.

You can store the leftover paste in the fridge for a week, or freeze and use later.

 

For the curry, place the oil into the pan over a low heat. Add a teaspoon per person served. Cook over a gentle heat for 2-4 minutes until the paste becomes fragrant.

Add the prawns, lemongrass and lime leaves and cook 3-4 minutes, until the prawns turn pink all over.

Add the coconut milk and increase the heat to bring to the boil. Reduce the heat to simmer for 5-6 minutes.

Add the fish sauce, cucumber and basil and stir well.