50ml vegetable oil
½ onion, finely diced
1 tbsp Malay-style curry powder
1 tsp shrimp paste
2 bird’s-eye chillies, finely chopped
2 lemongrass stalks, halved and white part bruised
600ml coconut milk
3 tsp fish sauce
600g green prawns, peeled, deveined, with tails intact
Sliced spring onion, to serve
Steamed rice, to serve
Heat oil in a large saucepan over medium-high heat, add onion and stir occasionally, until softened, 5-6 mins.
Add curry powder and shrimp paste and stir until fragrant, 20-30 seconds.
Add chilli and lemongrass, stir until fragrant, then stir in coconut milk and fish sauce, season to taste and bring to the boil.
Reduce heat to low, simmer until just cooked, 4-5 mins.
Scatter curry with spring onion and serve with rice.