1 small onion, roughly chopped
3 garlic cloves
4 dried red chillies
4 whole black peppercorns
2 tbsp chopped lemongrass, white part only
1 tbsp chopped coriander root
2 tsp grated lime zest
2 tsp cumin seeds
1 tsp sweet paprika
1 tsp ground coriander
2 tbsp oil
1 tbsp oil
2 tbsp fish sauce
2cm piece of fresh galangal, thinly sliced
4 makrut lime leaves
400ml tinned coconut cream
1 kg prawns, peeled and deveined, tails intact
sliced fresh red chillies, to garnish (optional)
coriander leaves, to garnish
To make the curry paste, put all the ingredients and 1 teaspoon salt in a small food processor. Whiz until the mixture forms a smooth paste.
Heat the oil in a pan. Add half the curry paste and stir over low heat for 30 seconds. Add the fish sauce, galangal, lime leaves and coconut cream, and stir until combined.
Add the prawns to the pan and simmer, uncovered, for 10 minutes, or until the prawns are cooked and the sauce has thickened slightly. Sprinkle with chilli and coriander leaves and serve with steamed rice.
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