lemon grass in all the supermarkets trim off the ends like that and then just give it a
spank if you smell it it’s also released that incredible sort of sherbet lemon sort of smell
flavour absolutely gorgeous so I’ve got the lemon grass going into our food processor
at the same time I’m gonna put a heaped teaspoon of tomato puree then I’m gonna put 4 of these
roasted peeled peppers, really good, kinda smokey sweet flavour 4 of these go in and
then I’ve got this bunch of coriander so I’m gonna put about a nice big handful stalks
and all in there chili, I use just one chili and then garlic 2 cloves of garlic and just
squash that straight in ginger 2 cm piece and then I’ve got a secret ingredient ok lime leaves, incredible so put
about 4 or 5 leaves of kaffir lime in there cos’ we’ve got those beautiful flavours in
there we wanna just help them along a bit so about 2 tablespoons of olive oil goes in
and I’m going to season with soy sauce about 1-2 tablespoons should do the trick but we’re
gonna adjust that later and a little bit of fish sauce basically a teaspoon of fish sauce
and a teaspoon of seasame oil, just bang that on there so you get all of that out there
in a hot pan I wanna go a little bit of olive oil I’m gonna get all of that paste, in here
first, all of it then I’m gonna go in with the prawns if you’ve got frozen prawns they’re
perfect chuck them in frozen now no worries at all give them a little shake like that
I’m also gonna get sugar snap peas straight in with the sugar snaps and then coconut milk
so literally I’m gonna bring this to the boil and turn it right down to a simmer and this
will be ready in 3 minutes a little bit of coriander that was left over sprinkled in
at the last minute and a little bit of lime juice so I’m just gonna pour that into my
bowl here absolutely gorgeous
”
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