We make a curry paste flavoured with star anise, galangal, coriander, lime, lemongrass, and chilli.  The paste is then cooked until fragrant before adding coconut cream, stock and fish sauce. The dish is then finished with bamboo shoots and Chinese broccoli and plenty of Thai basil.  Once chilled, we'll fold in fresh prawns and snap freeze the lot, so that the curry stays completely fresh and the prawns are only ever cooked once.

Prawns, star anise, cumin, chilli, fresh and ground coriander, onion, lime, lemongrass, galangal, pepper, garlic, chilli, Chinese broccoli, bamboo shoots, shrimp paste, paprika, salt, rice bran oil, brown sugar, fish sauce, coconut cream, Thai basil, vegetable stock (Massel), kaffir lime leaves.

Serve sprinkled with coriander or Thai basil with our Asian greens with toasted coconut,  and noodles or steamed jasmine or coconut rice.

LOWER CARB: Serve over cauliflower "rice" or shirataki noodles.