THAI GREEN KING PRAWN CURRY

This fragrant curry has a vital essence of lime, and making your own paste makes all the difference to the flavour. Don’t be put off by the long list of ingredients, as they all get thrown in a food processor to create the paste.

SERVES 4

1tbsp extra-virgin olive oil

2 onions, thinly sliced 4tbsp Thai green curry paste (see right)

1 small head of broccoli, cut into small florets 400ml tin of coconut milk (see food tip, left) 2 pak choi, sliced lengthways

300g (10½oz) peeled raw king prawns (defrosted if frozen) 2tbsp tamari

Zest and juice of ½ a lime, plus lime halves, to serve

A handful of coriander leaves

Brown rice, to serve

FOR THE THAI GREEN CURRY PASTE

1 lemongrass stalk, outer leaves removed and finely chopped 4 green chillies

3 garlic cloves

1tsp ground coriander 2.5cm (1in) piece of galangal, peeled and chopped

3 shallots, chopped 4 lime leaves, thinly sliced (use the zest of 1 lime if you can’t find them)

A handful of coriander, chopped

Juice of 1 lime

1tbsp tamari

2tbsp olive oil

To make the Thai green curry paste, place all the ingredients in a small food processor and blitz until smooth. Add a little more oil to help the paste combine if it needs it. Transfer to a sealable jar and keep in the fridge until needed.

Set a large, deep-sided non-stick frying pan or wok over a medium heat and add the oil. Once hot, add the onions and cook for 5 minutes, until softened. If they start to brown, turn the heat down a little. Stir in the curry paste and fry for 30 seconds. Add the broccoli and cook for 30 seconds, stirring to coat in the paste. Pour in the coconut milk and bring to a gentle simmer. Add the pak choi, prawns, tamari and lime zest and juice. Cook, stirring, for 5 minutes. The vegetables will wilt as you move them around.

Stir in the coriander and serve with brown rice and lime halves.