Prep time: 30 mins
Cooking time: 10 – 30 mins
For the curry
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.