Tantalising Thai specialty

Green Curry Prawns

4 large fresh water prawns, trimmed
3 - 4 tbsp oil
300ml coconut milk
1 green chilli, seeds removed and sliced
10 pea eggplants (optional)
70g bamboo shoots, shredded
3 young sweet corn, halved
2 kaffir lime leaves, torn
2 basil leaves
1 stalk lemon grass, bruised

Spices (ground and combined):
4 bird's eye chillies
6 green chillies
6 shallots
2 cloves garlic
2 thin slices galangal
2 slices ginger
1 tbsp coriander powder
1 tsp cumin powder (jintan putih)
1 tbsp curry powder
1/4 tsp turmeric powder
1/4 tsp grated rind from kaffir lime

Seasoning:
Salt to taste
1 tbsp shaved palm sugar
1 tbsp fish sauce

Heat oil in a heavy-based saucepan. Add the ground spices and lemon grass. Fry until fragrant.

Pour in coconut milk and add the kaffir lime leaves and green chilli. Add fish sauce, palm sugar and slat (to taste), and bring to a boil.

Put in the prawns, bamboo shoots, young sweet corn and pea eggplants, and reduce the heat to a simmer. Cook for 2 - 3 minutes. Stir and add the basil leaves. Taste for seasoning - the curry should be spicy, salty and slightly sweet. Adjust the seasoning at this point, if necessary.