Instructions: In a mortar, pound together the chilies, shallots, lemon grass, garlic, shrimp paste, galangal,turmeric and coriander with a pestle until the mixture forms a paste.

Heat a wok, add the oil and swirl it around. Add the spice paste and stir-fry for 2 minutes. Pour in the water and add the kaffir lime leaves, sugar and tomatoes. Simmer for 8-10 minutes until most of the liquid has evaporated.

Add the coconut milk and prawns and cook gently, stirring, for 4 minutes until the prawns are pink. Season with lemon juice and salt to taste. Transfer the mixture to a warmed serving dish, garnish with the spring onions and flaked coconut and serve.

Note: Ground Galangal is similar to ground ginger and comes from the same family and can be found in most oriental stores along with shrimp paste.

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