400 g large prawns with tails (14 ounces)

2-3 red chillis without seeds

2 large cloves garlic, crushed

2 shallots

zest of 2 limes

2 tablespoons freshly grated ginger

2 teaspoons powdered coriander

2 teaspoons powdered cumin

2 tablespoons oil

1 tin coconut milk

60 g salted cashew nuts (2.4 ounces)

4 slender leeks, finely cut

200 ml peas (7 fluid ounces/0.8 cup)

1 teaspoon sugar

1 teaspoon fish sauce

fresh basil

Blend or chop the chillis, garlic, shallots, lime peel, ginger, coriander, powdered cumin and the oil to a smooth paste (the more chilli, the stronger).

Stir-fry the herbs and spices in a little more oil for approx. 1 minute.

Add 1 tablespoon coconut milk and stir-fry until it begins to separate.

Add the prawns and stir-fry for 1 minute.

Add the remaining coconut milk, leeks, peas and cashew nuts and cook for 3 minutes.

Season to taste with sugar and fish sauce.

Sprinkle with fresh basil and serve with boiled rice, preferably jasmine rice.