Method

1. Trim the heads and legs of the prawns, and de-vein them. Set aside.
2. In a large pan, heat the oil over medium heat.
3. Add the prawn heads and sauté for 2–3 minutes until fragrant. This will deepen the flavour of your curry. Remove the prawn heads, leaving the oil in the pan.
4. In the same pan, add the sliced onions and cook until soft and translucent, about 4–5 minutes.
5. Add the finely chopped lemongrass and coriander roots. Sauté for another 2–3 minutes, stirring frequently to prevent them from burning.
6. Stir in the curry paste and cook for 2–3 minutes until fragrant.
7. Pour in the coconut milk, stirring well to combine with the curry paste. Add 1/2 cup of water to achieve your desired sauce consistency. Bring to a gentle simmer.
8. Toss in the prawns and stir-fry until they are just starting to turn pink.
9. Add the sliced chillies, sugar and fish sauce. Adjust seasoning to taste.
10. Just before serving, squeeze in the lime juice for added brightness. Remove from heat and garnish with fresh coriander and sliced chillies.

Recipe by Eve