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| This is a simple and healthy dish to make. The sauce is a mix of water and vegetables which makes it taste completely different from all the coconut milk curries. |
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| Ingredient |
| 1 cup (4 oz) prawns - washed peeled and deveined |
| 2 cups (16 fl oz) chicken stock or water |
| 1 cup (31/2 oz) pumpkin - cut into bite pieces |
| 6 baby corn - each cut into 3 |
| 1/2 cup (2 oz) straw mushrooms - cut in 1/2 |
| 2 courgettes |
Paste |
| 2 tablespoons coriander root - chopped |
| 3 tablespoons shallots - chopped |
| 3 tablespoons garlic - chopped |
| 1 big, red chilli - chopped |
| 1/2 oz young green peppercorns |
| 3 tablespoons ground dried shrimps |
| 1 tablespoon white peppercorn |
| 1 cup (3 fl oz) water |
| Preparation |
| Put all the ingredients for the paste into a blender and blend until smooth. Once it is smooth put the paste into a pan along with the chicken stock and bring to the boil. Add the pumpkin and babycorn and cook for 2 minute. Then add the mushrooms and courgettes and cook for a further 2 minutes. |
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Add the lemon basil and fish sauce followed by the prawns and cook for 2 minutes. Serve. |
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Middle-hot
Serve 4 as part of a Thai meal
Preparation and cooking time : 20 minute |
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