Ingredients

100 ml Peanut Oil 250 ml Coconut milk 250 ml Coconut cream 6 tablespoons Fish sauce 2 tablespoons Palm Sugar 12 King Prawns peeled and de-veined 320 g white fish cut into cubes 12 Thai basil leaves 6 Apple Eggplants Cut into quarters 180 g Bamboo Shoots 4 Winged beans topped and tailed 4 Snake beans topped and tailed 4 Kaffir Lime leaves 4 tablespoons Crushed Peanuts 2 Taro stems of Celery 16 sprigs Coriander Curry Paste 3 Garlic Cloves 3 small Chilli's 3 large green chilli's split and deseeded 2 tablespoons galangal chopped and pounded 3 Coriander roots chopped and pounded 1 Whole kaffir lime juiced 1 Stalk Lemongrass 8 eschallots 12 Leaves of Chilli's to enhance colour ½ teaspoon Coriander ½ teaspoon Cumin ½ teaspoon White pepper 1 teaspoon shrimp paste

Description

Place Coconut And Peanut Oil Into A Heavy Base Fry Pan And Bring To The Boil. Split The Cream (separate The Fat From The Coconut Cream, Using Existing Oil To Assist). Add The Curry Paste And Fry For A Further 12 Minutes. Add Crushed Kaffir Lime Leaves And

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