Jungle Curry Prawns

Be warned: jungle curries are generally hot curries! Traditionally, there is no coconut to absorb the heat of the chillies. However, they usually also feature plenty of fresh spices and vegetables. The final flavour is aromatic, hot and salty, but not scorching.

SERVES 6

JUNGLE CURRY PASTE

10–12 dried red chillies

1 teaspoon white pepper

4 red Asian shallots

4 garlic cloves

1 lemongrass stem, white part only, chopped

1 tablespoon finely chopped galangal

2 coriander (cilantro) roots

1 tablespoon finely chopped ginger

1 tablespoon dry-roasted shrimp paste

1 tablespoon peanut oil

1 garlic clove, crushed

1 tablespoon fish sauce

30 g (1 oz/¼ cup) ground candlenuts

300 ml (10½ fl oz) fish stock

1 tablespoon whisky

3 makrut (kaffir lime) leaves, torn

600 g (1 lb 5 oz) raw prawns (shrimp), peeled and deveined, tails intact

1 small carrot, quartered lengthways, sliced thinly on the diagonal

150 g (5½ oz) snake (yard-long) beans, cut into 2 cm (¾ in) lengths

50 g (1¾ oz/¼ cup) bamboo shoots

Thai basil, to serve

Soak the chillies in boiling water for 5 minutes, or until soft. Remove the stem and seeds, then chop. Put the chillies and the remaining curry paste ingredients in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste. Add a little water if it is too thick.

Heat a wok over medium heat, add the oil and swirl to coat. Add the garlic and 3 tablespoons of the curry paste and cook, stirring, for 5 minutes. Add the fish sauce, ground candlenuts, fish stock, whisky, makrut leaves, prawns, carrot, beans and bamboo shoots. Bring to the boil, then reduce the heat and simmer for 5 minutes, or until the prawns and vegetables are cooked. Top with Thai basil and serve.

Split the chillies then scrape away the seeds with a knife.