Prawns with Thai Basil

This fragrant curry couldn’t be easier to make. Once the prawns (shrimp) are prepared, the cooking takes only minutes. The sauce should be thick, hot and sweet, so make sure your saucepan or wok is hot enough to reduce the coconut milk as soon as it is added.

SERVES 4

CURRY PASTE

2 dried long red chillies

2 lemongrass stems, white part only, finely sliced

2.5 cm (1 in) piece galangal, finely sliced

5 garlic cloves, crushed

4 red Asian shallots, finely chopped

6 coriander (cilantro) roots, finely chopped

1 teaspoon shrimp paste

1 teaspoon ground cumin

3 tablespoons chopped unsalted peanuts

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

2 tablespoons oil

185 ml (6 fl oz/¾ cup) coconut milk

2 teaspoons fish sauce

2 teaspoons shaved palm sugar (jaggery)

1 handful Thai basil leaves, to serve

Soak the chillies in boiling water for 5 minutes, or until soft. Remove the seeds and stems and 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.

Cut each prawn along the back so it opens like a butterfly (leave each prawn joined along the base and at the tail).

Heat the oil in a saucepan or wok and stir-fry 2 tablespoons of the curry paste over a medium heat for 2 minutes, or until fragrant.

Add the coconut milk, fish sauce and palm sugar and cook for a few seconds. Add the prawns and cook for a few minutes or until cooked through. Taste, then adjust the seasoning if necessary. Serve garnished with Thai basil.