-
1
Peel and finely chop the onion, garlic and ginger.
-
2
Chop the chillies and the lemongrass into small pieces.
-
3
Zest and juice the limes.
-
4
Finely slice the green pepper.
-
5
Pick the leaves from the thai basil and coriander and roughly chop.
-
6
Keep the stalks from the coriander.
-
7
Finely slice the spring onions.
-
8
Place the garlic, ginger, half of the onion and chilli, green pepper, coriander stalks and the lemongrass in a blender.
-
9
Blitz with the dry spices, shrimp paste and the zest of the lime until you have a rough paste.
-
10
Add a little coconut milk to help the ingredients blend.
-
11
De-shell the prawns and remove the digestive tract using the tip of a sharp knife.
-
12
Rinse the rice under cold water and then place in a saucepan with 700ml water.
-
13
Add the salt and lime leaves, bring to the boil, cover and lower the heat.
-
14
Cook for 10-12 minutes until the rice is soft.
-
15
Heat a wok or saucepan and add a little oil.
-
16
Fry the remaining onion until soft.
-
17
Add the green curry mixture and cook for about 3 minutes before adding the coconut milk.
-
18
Add the prawns and simmer until cooked.
-
19
Once cooked, add the lime juice, chopped coriander and thai basil.
-
20
Season with fish sauce and any remaining green chilli if needed.
-
21
Mix the spring onions through the rice and serve with the curry.
