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Trinidad Scorpion Red Thai Chili Prawn Curry
Chilli, galangal and zesty kaffir lime create the distinctive Thai flavour

For the curry paste
5 Dried Trinidad Scorpion pods, finely chopped
2 stalks lemongrass, roughly chopped
4 small red shallots, sliced
4 cloves garlic
3 cm chopped, peeled galangal, roughly chopped
1 tbsp coriander seeds
5 lime leaves, shredded
1/4 tsp ground cumin
1 tsp shrimp paste, (optional)
1 tsp salt
2 tbsp groundnut oil

For the curry
1 tbsp groundnut oil
3-4 tbsp curry paste
 1 teaspoon Trinidad Scorpion Powder
1x400 ml can coconut milk
250 g tiger prawns, shelled with tails intact
6 Thai aubergines, quartered
100 ml chicken stock
3 bunches fresh green peppercorns
1 tbsp fish sauce
2 tsp sugar
1x227 g sliced bamboo shoots, cut into matchsticks

To garnish
handful leaves holy basil, or coriander leaves
1 red chilli, seeds removed and sliced

To serve
steamed rice
 1. For the paste: using a hand-held blender and cup, combine all the ingredients to create a smooth paste. Transfer to a pestle and mortar and pound until it reaches a fine consistency.

2. For the curry: heat 1 tablespoon oil in a large frying pan. Add the curry paste and cook for 30 seconds to allow the aromas and flavours to release.

3. Skim the coconut cream from the top of the can of milk and fry until it splits. If the can of milk is well mixed, simply pour a third of it into the pan and fry for 2 minutes.)

4. Add aubergines and cook for 2 minutes before adding the remaining coconut milk, stock, peppercorns, fish sauce,chili powder, sugar and bamboo shoots. Bring to the boil, turn down to a simmer and continue to cook for approximately 10 minutes. Add the Tiger prawns and cook for a further 5 minutes.
5. Garnish with the basil and chopped chilli and serve with steamed rice.
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