Recipe for Prawn and Coconut Curry 
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Yield:
6 servings
Ingredients:
Amount Ingredient
1 tbl Fish sauce
1/2 tsp Salt
1 tsp Granulated sugar
450 gm King prawns, raw, shelled and veined
4 x Spring onions, sliced lengthways
----------------- YELLOW CURRY PASTE ----------------
6 x Yellow chillies
1 x Lemon grass stalk
4 x Shallots, peeled and roughly chopped
4 x Garlic cloves, roughly chopped
1 tbl Fresh root ginger, skinned and roughly chopped
8 x Coriander seeds, dry roasted and crushed
1 tsp English mustard powder
1/2 tsp Ground cumin
1/2 tsp Ground garam masala
1 tbl Brown sugar
Instructions:
Instructions: Place half the coconut milk into a pan or wok and bring to the boil.

Make the curry paste. Add all the ingredients to a food processor and blend to a smooth paste. Store in a clean jar and keep in the refrigerator until ready for use.

Add the curry paste to the coconut milk and stir in well. Simmer for 5-10 minutes. Add the fish sauce, salt, sugar and the remaining coconut milk and simmer for a further 5 minutes. Add the prawns and spring onion and simmer for 3-4 minutes (do not overcook the prawns). Sprinkle with the lime juice and serve.

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