Thai prawns in green curry 500 gm prawns 4 to 5 tbsp oil 200 ml coconut milk Salt to taste For the paste: 1 tbsp coriander seeds 1 tbsp cumin seeds 8 to 10 peppercorns 8 green chillies (chopped) 10 to 12 cloves garlic 1 onion (chopped) 1 inch piece of galangal (Thai ginger) A handful of coriander leaves (chopped) A rind of one lemon (grated) 1 tsp lemon juice 2 stalks lemon grass (cut into pieces) Lightly roast the coriander seeds, cumin seeds and peppercorns till they emit an aroma. Grind the roasted ingredients together with green chillies, garlic, onion, galangal, coriander leaves, rind of lemon, lemon grass and lemon juice to a smooth paste. Clean, de-vein and wash the prawns well. Heat oil in a heavy-bottomed vessel. Add the green curry paste and sauté on a low flame for 10 to 12 minutes. Add the prawns and salt. Cook on a low flame till the prawns are almost done. Lastly add the coconut milk and cook till the prawns are done and the consistency of the curry is as required — thick or thin. Serve hot with steamed rice.