Thai Curry with Prawns | Sheffield Markets

Ingredients

• 2 stalks of lemongrass
• 1 fresh red chilli
• 2 cloves of garlic
• 4 kaffir lime leaves
• Fresh coriander
• 2 red peppers
• 1 tsp tomato purée
• 1 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2cm piece of fresh ginger
• 8 large unpeeled raw tiger prawns
• 200g sugar-snap peas
• 220g small cooked prawns
• 1 x 400g tin of coconut milk
• Fresh lime to serve