INGREDIENTS:
3 shallots, chopped

3 garlic cloves

2 bird’s-eye chillies, chopped and de-seeded

25g fresh root ginger, chopped

4 kaffir lime leaves

1 tbsp dried lemongrass

2 tsps fresh coriander, chopped

1 tbsp fish sauce

Juice of 1 lime

350g king prawns

200ml coconut milk
Salt and pepper, to taste. 

Coriander, chili and spring onion, to garnish. 
PREPARATION:
1. Blend the shallots, garlic, chillies, ginger, lime leaves, lemongrass, coriander, fish sauce and juice of 1/2 the lime for 2-3 minutes until you make a paste.
2. Fry the paste over a medium heat for 1-2 minutes. Add the prawns and fry for a further 2-3 minutes. Turn down the heat and stir the coconut milk into the prawns and paste. 
3. Add salt and pepper to taste, followed by the juice of the remaining 1/2 lime. Serve with rice and garnish with chopped fresh coriander, chili and spring onion.
4. ENJOY!