Thai Green Prawn Curry

A classic for a reason. My version of an authentic Thai green curry.

(Serves 6 (makes extra paste) - £2.53 per serving)

1. For the curry paste, blitz a couple of shallots, a knob of ginger, a couple of lemongrass stalks, lots of coriander (stalks and all), a deseeded red chilli (if you like it hot use two and keep the seeds in), a green chilli, some garlic cloves, the juice and zest of a lime, 1/2 tsp shrimp paste (or substitute 2 anchovies), a handful of kaffir lime leaves, and a handful of spinach to make it lovely and green in colour. Add a glug of olive oil and a splash of water to get a paste consistency.
2. Fry 2 tbsps of the paste over a low/medium heat in a wok for a few mins until smelling fragrant. Add 200ml creamed coconut before adding 400ml full-fat coconut milk, and 1/2 tbsp each of toasted coriander seeds, cumin seeds and black peppercorns which have been ground in a pestle and mortar.
3. Simmer the sauce so it reduces slightly for 10 mins and add 1 tbsp fish sauce, 1/2 tbsp light soy sauce, 2 tsp of palm sugar or light brown sugar, the juice of a lime, a pinch of salt, 150g frozen peas, 200g sugar snap peas, 100g baby corn and a chopped aubergine.
4. Simmer for 5 minutes, add your king prawns and simmer for a further few minutes until your prawns are cooked. Taste and adjust the seasoning if necessary (I usually add a touch more fish sauce and lime). Add a handful of ripped thai basil leaves (or normal basil leaves) and stir.
5. Serve with some fluffy basmati rice and top with some more thai basil, mint and coriander.