Red prawn curry

Ingredients

2 tablespoons vegetable oil
1 garlic clove, finely chopped
1 tablespoon red curry paste
200ml/7fl oz coconut milk
2 tablespoon Thai fish sauce
1 teaspoon granulated sugar
12 large raw prawns, peeled and deveined
2  lime leaves, finely shredded
1 fresh red chilli, deseeded and finely sliced
10 leaves fresh Thai basil, plus extra to garnish
For the curry paste
3 dried long red chillies
1⁄2 teaspoon ground coriander
1⁄4 teaspoon ground cumin
1⁄2 teaspoon freshly ground black pepper
2 garlic cloves, chopped
2 lemon grass stalks, chopped
1 kaffir lime leaf, finely chopped
1 teaspoon grated fresh root ginger
1⁄2 teaspoon salt

Procedure

• To make the curry paste,put all the ingredients into a blender or food processor,and purée to a smooth paste,adding a little water if necessary.
  
• Transfer to a bowl and reserve.
  
• Heat a wok or frying pan over a medium heat.
  
• Add the oil and heat until almost smoking.
  
• Add the garlic and fry until golden.
  
• Add the curry paste and cook for a further minute.
  
• Add half of the coconut milk, the fish sauce and the sugar.
  
• Stir well.
  
• The mixture should thicken slightly.
  
• Add the prawns and simmer for 3–4 minutes until they turn pink.
  
• Add the remaining coconut milk, the lime leaves and the chili.
  
• Cook for a further 2–3 minutes until the prawns are just tender.
  
• Add the basil leaves, stir until wilted and transfer the contents of the wok or pan to a large serving dish.
  
• Garnish with the extra basil, and serve immediately.