1 lemon grass stem, lower 2 inch sliced,
1 inch fresh turmeric, peeled
1 cup water
14 fl oz can coconut milk
1lb cooked, peeled prawns
red chilli shreds, to garnish (optional)
boiled rice, to serve
Peel the chayotes, remove the seeds and
cut into strips. If using courgettes, cut into 2 inch strips. Grind the
fresh red chilies, onion, sliced galangal, sliced lemon grass and the
fresh turmeric to a paste in a food processor or with a pestle and
mortar. Add the water to the paste mixture, with a squeeze of lemon
juice and salt to taste.
Pour into a
pan. Add the top of the lemon grass stem. Bring to the boil and cook for
1-2 minutes. Add the chayote or courgette pieces and cook for 2 minutes.
Stir in the coconut milk. Taste and adjust the seasoning. Stir in the
prawns and cook gently for 2-3 minutes. Remove the lemon grass stem.
Garnish with shreds or chili, if using, and serve with rice.
Galangal, red chilies and turmeric add
distinctive hot and spicy flavor to this tasty Indonesian dish.