2stalksLemongrasstrim the base, remove the rough outer layers, and finely slice the white interior
2tbsppetit peasfrozen
1red and yellow pepperdeseeded and chopped
2tspsoft brown sugar
1cupfresh coriander leavesde-stemmed
Bamboo shootsoptional
Instructions
Peel the prawns, if you wish to, leave the tails intact. Cut down the back and devein. Set aside.
Using a wok or heavy-based pan, bring the coconut milk and water to medium heat and add the shallots, garlic, lemongrass, curry paste, kaffir lime leaves, red pepper, peas, chillies and beans, mix well.
Bring the coconut and ingredients to a boil until slightly thickened.
When beans are almost cooked but still firm, add the prawns and simmer for about 5 minutes or until prawns are pink in colour.
Add the fish sauce, soy sauce, lime juice, lime rind, and sugar. Taste the curry, season with salt and pepper.