Thai prawn red curry

Ingredients:

1 stalk lemongrass
outer leaves and tough ends trimmed
½ long red chilli
1 clove garlic
peeled 2 kaffir lime leaves
Bunch coriander, roots and stems
3 tablespoons capsicum chopped
1 teaspoon tomato puree
2 teaspoons fish sauce
2 teaspoons fish sauce
1cm fresh ginger
1 teaspoon sesame oil

Curry:

1 tablespoon olive oil
King prawns, unshelled
150g tin coconut milk

1. Preheat oven to 150°C. Cook rice in boiling water or in rice cooker.

2. For curry paste, bash lemongrass stalks with the side of a knife and place in a food processor with chilli, garlic, lime leaves, coriander roots and stems, capsicum, tomato puree, fish sauce, soy sauce, ginger and sesame oil. Process, but do not make into a paste, allowing the paste to retain some texture.

3. For curry, drizzle olive oil into a hot frying pan and add the unshelled king prawns. Fry for one minute and add a tablespoon of the curry paste. Fry for one more minute.

4. Reduce to a medium heat, drizzle with olive oil and add the sugar snap peas and tiger prawns.

5. Spoon in the remaining curry paste and stir fry for a minute before adding coconut milk.