Red Prawn Curry With Jasmine Rice

• 2 teaspoons coriander
• 1 teaspoon black pepper
• 12 teaspoon salt
• 1 teaspoon ground red pepper
• 1 onion
• 4 garlic cloves
• 2 inches ginger, peeled and chopped
• 1 kaffir lime leaf, shredded
• 2 lemongrass, stalks outer layer removed
• 750 ml coconut milk
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons Thai fish sauce
• 1 tablespoon brown sugar
• 2 lbs raw prawns
• 2 kaffir lime leaves
• 1 tablespoon mint
• 1 tablespoon basil

1. Add coriander, black pepper, salt, ground red pepper, onion (chopped), garlic cloves, ginger, lime leaf, and lemon grass stalks to a blender and blend to a paste.
2. Add a small amount of water if necessary in order to make a paste.
3. Drain paste into a frying pad and fry until fragrant (ensuring that the onion is cooked).
4. Stir in coconut milk, boil, then simmer 10 minutes.
5. Add crushed red pepper, fish sauce, and brown sugar.
6. Simmer 15 minutes.
7. Add prawns, lime leaves, mint, and basil.
8. Continue simmering for about 5 minutes, or until prawns are cooked.
9. Serve with cooked jasmine rice.

coriander, black pepper, salt, ground red pepper, onion, garlic, ginger, lime leaf, coconut milk, red pepper, fish sauce, brown sugar, prawns, lime, mint, basil

Taken from www.food.com/recipe/red-prawn-curry-with-jasmine-rice-452665 (may not work)