This is probably completely inauthentic, but it's how I make it, and I like it. It's all about the lime, chilli, coriander and the sweetness working together. Serves two.
1 large onion, chopped
1 bell pepper, sliced
half a head of brocolli, chopped
1 chilli, chopped
1 clove garlic, crushed and chopped
1 thumb-sized piece of root ginger
100g creamed coconut block, grated
1 heaped tsp unrefined cane sugar
1 stick lemon grass, bruised
3 kiffir lime leaves
dash of fish sauce
dash of sweet chilli sauce
juice of a lime
handful of fresh coriander, torn up
2 tbs groundnut oil
200g raw prawns, butterflied
150g rice
Stir the coconut into 200ml of boiling water. Add the lemon grass, lime leaves and sugar, and stir well.
Heat the oil in a wok. Add the onion and cook stirring until starting to colour. Add the pepper, then the chilli, garlic and ginger. Cook for a minute or so, stirring, then add the brocolli.
Cook for another thirty seconds or so, then pour in the coconut mixture. Turn down to a medium heat, and simmer for five minutes. Add the fish sauce, sweet chilli sauce and lime juice, and check for seasoning. You want to balance the sweetness, the lime and the chilli heat.
Add the prawns and coriander, turn up the heat and stir well, cooking until the prawns are just done. Don't overcook - don't let the prawns go hard and rubbery, you want them still sweet and juicy.
Meanwhile, cook some fragrant rice (I prefer to steam it), and serve the lot with a chilled Viognier (or Chardonnay/Viognier) or Gewurztraminer.
