Mains: Thai Green Prawn Curry

Ingredients

1 and a half dessert spoon of olive oil

2 large tsp of green curry paste (preferably Thai gold)

450g fresh king prawns, shelled and deveined

1 teaspoon of sugar (to season)

4 kaffir lime leaves, torn

1 stalk of lemon grass, bruised and chopped

400ml of coconut milk (preferably Thai Gold)

Half a dessert spoon of fish sauce

2 chillies, sliced to garnish (optional)

Method

1. Heat the oil in a frying pan. Add the green curry paste and fry until bubbling and fragrant.
2. Add the prawns, kaffir lime leaves and lemon grass. Fry for 1-2 minutes, until the prawns are pink.
3. Stir in the cocounut milk and bring to a gentle boil. Simmer, stiring occasionally, for about 5 mins or until the prawns are tender.
4. Stir in the fish sauce, then top with the green chillies, add the sugar and serve.