Thai Red Curry

Serves: 3-4

Ingredients

For the Thai paste

2 stalks of lemongrass
1 fresh red chilli
2 cloves of garlic
4 kaffir lime leaves
a bunch of fresh coriander
2 jarred red peppers in oil
1 heaped teaspoon tomato purée
1 tablespoon fish sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
2cm piece of fresh ginger

For the Thai curry

small cooked prawns (250g) or chicken
200g sugar snap peas (or green beans)
440ml tin of coconut milk
1 or 2 limes, to serve
coriander, to garnish (optional)
1 bag of prawn crackers, to serve (optional)

Method

1. Trim the ends and tough outer leaves of the lemongrass stalks, bash up the stalks with the side of a knife, then put into a food processor with 1 fresh red chilli (stalk removed), 2 peeled cloves of garlic, 4 lime leaves, a bunch of coriander, 2 jarred red peppers, 1 heaped teaspoon of tomato purée, 1 tablespoon of fish sauce, 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Peel and add 2cm of fresh ginger. Blitz to a paste – you might need to stop and use a spatula to scrape down the sides so it all gets whizzed up.

2. Heat a frying pan on a medium heat with a little neutral oil. Add the prawns or chicken followed by the sugar snap peas. Spoon in the curry paste, stir and fry for two minutes before adding the coconut milk. Stir as it melts down, then leave to simmer on a medium to low heat. Turn out heat and garnish with freshly chopped coriander if using.

(by Jamie Oliver)