Spicy Thai Red Prawn Curry

• 200 g Frozen Prawns
• 500 ml Fish Stock, from stock pot
• 1 Asian Stock Cube
• 2 Kaffir Lime Leaves
• 1 tbsp Sesame Oil
• 2 Spring Onions, sliced
• 4 Garlic Cloves, finely chopped
• Fresh Ginger, finely grated 2.5cm piece
• Thai Red Curry Paste, adjust to spice taste 2-3
• 1 tbsp Dried Thai Basil
• 400 ml Tinned Coconut Milk
• 100 g Sugar Snap Peas
• 150 g Button Mushrooms, cut in half
• 80 g Baby Corn, cut in half lengthways
• 1 Red Pepper, cored, deseeded and cut into large chunks
• 220 g Bean Sprouts
• 2 tsp Thai Fish Sauce
• 1 Lime, juiced
• Fresh Coriander, chopped for garnish A handful
• 1 Long Red Chilli, finely sliced for garnish
• 150 g Steamed Rice, to serve

Instructions

1. 1
   Heat the sesame oil in a large wok or deep saucepan over medium heat. Add the garlic, ginger, and the white parts of the spring onions. Stir-fry for about 1 minute until fragrant but not browned.
2. 2
   Add the Thai red curry paste to the pan and Thai basil. Stir it into the aromatics for 2 minutes.
3. 3
   Pour in the coconut milk and the Asian stock. Add the kaffir lime leaves (bruise them slightly with your hands first to release their scent). Bring the mixture to a gentle simmer.
4. 4
   Add the red pepper chunks, mushrooms, and baby corn. Let these simmer in the liquid for about 5 minutes until they are just starting to tenderise.
5. 5
   Stir in the frozen prawns, sugar snaps, and bean sprouts. Simmer for another 3–4 minutes. The prawns are done when they turn pink and opaque, and the sugar snaps should remain bright green and crunchy.
6. 6
   Turn off the heat. Stir in the fish sauce and the lime juice. Taste the sauce—it should be a vibrant balance of salty, sour, and creamy.
7. 7
   Discard the kaffir lime leaves. Ladle the curry into deep bowls. Garnish generously with the chopped coriander, the green spring onion tops, and the sliced red chilli.