- 40g roasted peanuts*
- 4 teaspoons Thai seasoning blend*
- 5cm piece fresh ginger* (peeled and chopped)
- 2 bird’s eye chillies*
- 1 small red onion* (peeled and chopped)
- 3 garlic cloves* (peeled)
- 2 teaspoons dried lemongrass*
- 1 tablespoon nam pla* (fish sauce)
- 1-2 tablespoons sunflower or ground nut oil*
- 2 teaspoons Thai holy basil*
- kaffir lime powder*
- 1 tablespoon sunflower oil
- 1 red onion (peeled and chopped)
- 400g tin of coconut milk
- 1 tablespoon tamarind paste (soaked in small amount of warm water and seeds removed)
- 200g Thai sticky rice
- Good pinch sea salt
- 1 green pepper (deseeded and sliced)
- 130g baby corn (washed and halved lengthways)
- 240g raw king prawns
- Fresh coriander leaves
How to make
To make the paste place all the ingredients* in a jug and blend using a stick blender until they become a thick, smooth paste. Add a little water as required. Cover and place in the fridge for at least ½ hour.
In a large pan gently fry the onion in the oil until softened but not browned. Add a splash of coconut milk and the paste. Stir and cook gently until the paste begins to release its oil and give off a delicious aroma. It will also begin to darken slightly. Add the tamarind and water. Stir and cook briefly. Add the rest of the coconut milk and stir to combine thoroughly. Reduce the heat and gently simmer for 15-20 minutes. The sauce should be thick but if it looks too dry add a little hot water.
Place the rice and salt in a medium pan with 300ml of water. Stir once and heat until it comes to the boil. Turn down to a very low heat and with a good fitting lid continue to cook until all the water has been absorbed (about 15 minutes). The rice is now ready to serve.
Add the pepper and baby corn to the sauce and return to a simmer. Cook for a further 5 minutes then add the prawns. Gently simmer until the prawns have turned completely pink. Remove from the heat, add the fresh coriander leaves and serve.