Thai Red Prawn Curry, Jasmine Rice, Cucumber Salad & Papaya platter by Jamie Oliver

Ingredients

RED CURRY
2 stalks of lemongrass
1 fresh red chilli
2 cloves of garlic
Optional: 4 kaffir lime leaves
A bunch of fresh coriander
2 jarred red peppers in oil
1 heaped tsp tomato puree
1tbsp fish sauce
2tbsp soy sauce
1tsp sesame oil
2cm (¾in) piece of fresh ginger
8 large unpeeled raw tiger prawns
200g (7oz) sugar snap peas
220g (7½oz) small cooked prawns
1 x 400g tin of coconut milk
2 limes, to serve
1 bag of prawn crackers, to serve

CUCUMBER SALAD
2cm (¾in) piece of fresh ginger
 1tbsp soy sauce
1tsp sesame oil
1 lime
1 cucumber
A small handful of fresh coriander
½ fresh red chilli

SEASONING
Olive oil
Extra virgin olive oil
Sea salt and black pepper

JASMINE RICE
1 mug of basmati rice
2 jasmine tea bags or 1 jasmine flower

PAPAYA PLATTER
2 papayas
Greek yoghurt
2 bananas
A few sprigs of fresh mint
1 lime
Optional: biscuits or macaroons, to serve

Directions

TO START: Get all your ingredients and equipment ready. Turn the oven on to 200C/ gas 6. Fill and boil the kettle. Put the standard blade attachment into the food processor.

CUCUMBER SALAD: Peel and grate 2cm (¾in) of fresh ginger on to a serving platter and add 1tbsp soy sauce, 3tbsp extra virgin olive oil and 1tsp sesame oil. Squeeze in the juice of 1 lime,  then check the seasoning.

Use a speed-peeler to peel the cucumber in long ribbons over the platter. Discard the watery core. Take a small handful of coriander and finely chop the stalks, putting the leaves aside.
Sprinkle the stalks over the cucumber. Finely chop ½ a chilli and sprinkle over. Take to the table, but don't toss and dress until you're ready to eat.

JASMINE RICE: Put a medium saucepan on a medium heat. Add the mug of rice, a pinch of salt, a splash of olive oil, the 2 jasmine teabags or flower, and cover with 2 mugs of boiling water (use the same mug you used for the rice).

Cover and cook for 7 minutes, then take off the heat and leave to steam with the lid on for 7 minutes.

RED CURRY: Put a frying pan on a medium heat. Trim the ends and tough outer leaves of the lemongrass stalks, bash up the stalks with the side of a knife, then put into a food processor with 1 fresh red chilli (stalk removed), 2 peeled cloves of garlic, 4 lime leaves, a bunch of coriander, 2 jarred red peppers, 1 heaped tsp tomato purée, 1tbsp fish sauce, 2tbsp soy sauce and 1tsp sesame oil. Peel and add 2cm (¾in) fresh ginger.

Blitz to a paste - you might need to stop and use a spatula to scrape down the sides so it all gets whizzed up. Drizzle some olive oil into the hot frying pan and add the unpeeled raw tiger prawns. Fry for around 1 minute, then add 1tbsp of the curry paste and fry for 1 more minute.
Tip into an ovenproof dish and put into the oven on the top shelf for about 8 to 10 minutes. Put the pan you cooked the prawns in back over a medium heat.

Drizzle in a little olive oil, then add the sugar snap peas, then the small prawns. Spoon in the rest of the curry paste, and stir and fry for a minute or two before adding the coconut milk. Stir as it melts down, then leave to simmer on a medium to low heat.

PAPAYA PLATTER: Halve the papayas and scoop out their seeds. Fill a small bowl or teacup with Greek yoghurt and grate over some lime zest. Halve the bananas lengthways with their skins still on and place on a platter.
Halve a lime and squeeze over the whole platter, then tear over a few mint leaves and take to the table with biscuits or macaroons, if you like.

TO SERVE: Taste the curry and correct the seasoning with a few drops of soy sauce, if needed. Scatter over the reserved coriander leaves, then take to the table with the dish of prawns from the oven.

Cut the remaining limes into wedges for squeezing over. Put the prawn crackers into a serving bowl, and take to the table.

Fluff up the rice with a fork, then take to the table. Toss and dress the cucumber salad. Dish up the rice, ladle over the curry and divide the large prawns between everyone.