Serves 4

For the curry paste
Half teaspoon cumin seeds crushed
1 heaped teaspoon coriander seeds crushed
2-3 whole fresh green chillis (to your taste)
3 large thumb-sized pieces of fresh ginger, peeled and chopped
3 fresh stalks of lemongrass, chopped
4 cloves garlic, peeled
4 "handfulls" fresh coriander / cilantro with stalks
6 salad onions, washed and trimmed
zest of 1 lime and juice of 2 limes
2 tablespoons olive oil to loosen paste
For the prawn curry
200-250g baby corn
400ml coconut milk
2 tablespoons nam pla (Thai fish sauce)
1 tablespoon dark soy sauce (add 2 tbsps more if no nam pla)
300g peeled tiger prawns