Ingredients
Method
- For the curry paste:
- 2 green chillies, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 x 2 cm ginger piece
- 1 lemongrass stalk, roughly chopped
- 30 g coriander, including the stalks
- 1 T mint, roughly chopped
- 500 ml coconut water
- 1 T fish sauce
- 800 g prawns, cleaned
- Purple and green basil stalks, to garnish
Method
Ingredients
1. Using a mortar and pestle, pound the green chillies, garlic, ginger, lemongrass, coriander and mint into a paste.
2. Place the curry paste, coconut water and fish sauce in a pan over a medium heat. Once the broth begins to simmer, add the prawns and cook until firm and opaque.
3. Transfer to a serving dish and garnish with the basil stalks.
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