600g| 1.5lbs giant prawnsshrimp peeled and deveined (defrost if frozen)
400g| 14oz can coconut milk
200g| 7oz chicken stock
150g| 5.3oz basmati rice
5large shallotspeeled and finely chopped
5garlic clovespeeled and finely chopped
5ripe tomatoes
2red chillies sliced into thin rounds
2tbspfish sauce
1tbsppalm sugaror dark brown sugar
2tsplemongrass pasteor fresh lemongrass
1tspground turmeric
1tspgood quality Thai yellow curry paste
1tspcoriander seeds
1tspcumin seeds
2kaffir lime leaves
1tbsprapeseedcanola oil
2tsptoasted sesame oil
2tspbutter
fresh coriandercilantro leaves to garnish
handful roasted peanutscrushed in pestle and mortar to serve
extra red/green chillies sliced into thin rounds to garnish
Instructions
Preheat the oven to 180C (350F).
Put the tomatoes, sugar, lemongrass, curry paste, coriander seeds and cumin in a blender or mini chopper and process to a paste.
Heat the rapeseed and sesame oil in a large (lidded) casserole and then stir fry the shallots, garlic and chillies for 2-3 minutes.
Add the turmeric, butter and rice and stir until the rice is coated. Add the paste and stir to mix everything together.
Add the prawns and kaffir lime leaves and stir fry them for a minute. Stir in the fish sauce, coconut milk and stock and bring to the boil.
Cover and transfer to the oven. Cook for 20 minutes then take the lid off, stir, and cook for a further 5-10 minutes until liquid is reduced and rice is cooked.
Serve with a sprinkling of crushed peanuts and garnish with a few coriander leaves.