1 - 2 chayotes or 2 - 3 courgettes
2 fresh red chillies, seeded
1 onion, quartered
5 mm (1/4 in) fresh galangal, peeled
1 lemon grass stem, lower 5 cm (2 in) sliced, top bruised
2.5 cm (1 in) fresh turmeric, peeled
200 ml (7 fl oz) scant 1 cup water
400 ml (14 fl oz) can coconut milk
450 g (1 lb) cooked, peeled prawns
red chilli shreds, to garnish (optional)
boiled rice, to serve
1. Peel the chayotes, remove the seeds and cut into strips. If using courgettes, cut into 5 cm (2 in) strips.
2 Grind the fresh red chillies, 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.
3. 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.
4. Stir in the prawns and cook gently for 2 - 3 minutes. Remove the lemon grass stem. Garnish with shreds of chilli, if using, and serve with rice.
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