Recipe - Prawn And Coconut Curry

20 Floz coconut milk
1 tablespoon Fish sauce
One half teaspoon Salt
1 teaspoon Granulated sugar
450 g King prawns; raw, shelled
and
; veined
4 Spring onions; cut or sliced up
lengthways

YELLOW CURRY PASTE
6 Yellow chillies
1 Lemon grass stalk
4 Shallots; peeled and roughly
; chopped
4 Garlic cloves; roughly
chopped
1 tablespoon Fresh root ginger; skinned
and roughly
; chopped
8 Coriander seeds; dry roasted
and
; crushed
1 teaspoon English mustard powder
One half teaspoon Ground cumin
One half teaspoon Ground garam masala
1 tablespoon Brown sugar
2 tablespoon Sesame oil

Place half the coconut milk into a pan or wok and bring to the boil.

Make the curry paste. Add all the ingredients to a food processor and blend
to a smooth paste. Store in a clean jar and keep in the refrigerator until
ready for use.

Add the curry paste to the coconut milk and stir in well. Simmer for 510
minutes. Add the fish sauce, salt, sugar and the remaining coconut milk and
simmer for a further 5 minutes. Add the prawns and spring onion and simmer
for 34 minutes (do not overcook the prawns). Sprinkle with the lime juice
and serve.

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