curry paste:

1 medium onion

2 garlic cloves

2 medium spiced red chilli

1tsp paprika powder

1tsp grated fresh ginger

2tsp grounded coriander seeds

handful of fresh coriander leaves

Place all of the ingredients in a blender and blend to a smooth paste


1tbsp sesame seed oil or sunflower oil

1 tin coconut milk

3 lime leaves

1tsp sugar

1tsp grated galangal (optional)

1 lemon grass

2 tbsp fish sauce

red pepper sliced

baby corn

sprouting broccoli

a pack of ready peeled king prawns (350g)

fresh coriander to serve



Heat the oil in a large deep frying pan or a wok. Add the paste and fry stirring continuously for a couple of minutes then add coconut milk, lime leaves, lemon grass, fish sauce, sugar and mix well. Place all of the prepared vegetables in the pan and let it simmer for 15 minutes (add splash of water if too thick). Few minutes before serving add prawns, and simmer until cooked.

Served with quinoa, fresh coriander and lime.