Maxine's Thai prawn curry

Method

• Step 1
  Place the dried chillies in a heatproof bowl. Cover with warm water and set aside for 5 minutes or until soft. Drain and finely chop.
• Step 2
  Place the chilli, garlic, eschalot, lemon grass, galangal, shrimp paste and salt in a mortar and use a pestle to pound until a smooth paste forms.
• Step 3
  Heat half the oil in a wok over high heat until just smoking. Add half the prawns and stir-fry for 2 minutes or until the prawns curl and change colour. Transfer to a plate. Repeat with the remaining oil and prawns, reheating the pan between batches.
• Step 4
  Reduce heat to medium. Add the coconut milk and coconut cream to the wok and bring to the boil. Add the chilli mixture and stir to combine. Simmer over medium heat for 4 minutes or until mixture has reduced and thickened slightly. Add the prawns, palm sugar and fish sauce and cook, stirring, for 1 minute or until heated through.
• Step 5
  Divide the rice among serving bowls and top with prawn curry, lime leaves and fresh chilli. Serve immediately.