2 tbsp coconut oil
2-3 Asian shallots or ½ onion, finely chopped
2 garlic cloves, crushed
1 tbsp ginger, grated
2 sticks lemongrass, white part only, finely sliced
1-2 red chilli, sliced
1 tbsp Spice Fusion Indonesian Curry blend
2 tsp shrimp paste
1 red capsicum, shredded or diced
2 Kaffir lime leaves
500g green prawns
400ml coconut milk
Salt and white pepper
Fresh coriander leaves, roughly chopped
Heat the oil in a wok or heavy-based saucepan and stir in shallots, garlic, chillies,
ginger, lemongrass and Indonesian Curry blend and cook, stirring, for 2 minutes.
Add the shrimp paste and stir mixture for another 2-3 minutes.
Add the red capsicum and lime leaves and stir-fry for a minute, then add the prawns.
Stir in the coconut milk and bring to the boil, then simmer on low heat
until prawns are cooked.
Season with salt and pepper to taste and remove lime leaves before serving.
Scatter coriander over the top and serve with rice and fried shallots and/or
sliced chillies on the side.